1. Start by patting the halibut fillets totally dry with paper towels to promote even browning.
2. Then season the fish with garlic powder, paprika, sea salt, and black pepper on both sides. Set it aside for now.
3. Get a large skillet and heat the olive oil over medium-high heat for about 2 minutes.
4. Go ahead and add the halibut fillets in a single layer (if all of the fish won’t fit in a single layer, I strongly advise you do it in batches).
5. Sear the halibut filets for 3-4 minutes, without moving it, until the edges are opaque.
6. Flip it and cook for another 2-4 minutes until it is well cooked through.
7. You can remove the filets from the pan when they are ready, and wrap the fish in foil to keep it warm.
8. Go ahead and turn the heat down to medium-low. In the same pan, melt the butter. Then allow it to melt before heating for 2-3 minutes, stirring regularly, until the butter is browned and smells nutty.
9. Proceed to squeeze the juice from both halves of the lemon into the pan with a Squeezer. Then bring it to a simmer.
10. Then reduce to a low heat and continue to cook for 3-4 minutes, stirring frequently, until the juice is reduced by half. Make sure the lemon butter sauce remains runny though.
11. You should place the pan-seared halibut fillets on top of the lemon butter sauce, then drizzle with additional sauce.

Halibut filets, one of the most popular white fish, has a delicate, sweet flavor that complements both acidic tomato sauce and rich brown butter. You can watch this video recipe to know how to cook halibut filets.