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Pan-Seared Halibut 

with a Garlic Dill & White Wine

By Debbie Kornberg

Serves 4 - 6


1.5 lbs. Halibut

1 Tbsp. SPICE + LEAF Galili Olive Oil

2 Garlic cloves, minced

2 Tbsp. SPICE + LEAF Tzatziki Mix

1 + 1 Tbsp. Fresh dill

1-2 Tbsp. Butter

3 Tbsp. White wine

½ Lemon juiced and ½ lemon cut into slices.



  • Preheat oven to 350 degrees. 

  • Have fish cut up into serving portions. Using a plate, sprinkle SPICE + LEAF Tzatziki Dip onto the dish. Then take each piece of fish and coat the top side. Set aside.

  • Place stove on medium heat. Using a oven safe sauté pan, add olive oil and minced garlic and sauté for 2 minutes. Then turn oven onto medium-high heat. Place fish seasoned side down and get a good sear on the top of the fish. Be careful not to burn the seasoning on top. 

  • Once there is a good sear, turn fish onto the other side. Keep heat on med-high temp. for about 3 - 4 min.

  • Add butter to the pan. Spoon coat the top of the fish. 

  • Add white wine to the pan and continue to spoon coat the top of the fish. 

  • Sprinkle a pinch of salt on top and squeeze lemon juice on top. Add lemon slices to top of fish. 

  • Place fish in oven & let fish continue cooking until it has reached an internal temperature of 140 degrees. About 7 - 10 minutes depending on the thickness of the fish. 


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