Pat the halibut fillets totally dry with paper towels. This will guarantee that the browning is uniform. Season the fish with garlic powder, paprika, sea salt, and black pepper on both sides. Place aside.

In a large pan, heat the olive oil over medium-high heat for 2 minutes.

Add the fish fillets in a single layer (if all of the fish will not fit in a single layer, do it in batches). Sear the halibut for 3-4 minutes, without moving it, until the edges are opaque.

Cook for another 2-4 minutes, or until cooked through.

Remove the fish from the pan and wrap it in foil to keep it warm.

Turn the heat down to medium-low. In the same pan, melt the butter. Allow it to melt before heating for 2-3 minutes, stirring regularly, until the butter is browned and smells nutty.

Squeeze all of the liquid from both halves of the lemon into the pan with the Zulay Kitchen Lemon Squeezer. Bring to a simmer, then reduce to low heat and continue to cook for 3-4 minutes, stirring often, until the volume is reduced by half. The lemon butter sauce will remain runny.

Drizzle some lemon butter sauce on top of each serving dish. Place the pan-seared halibut fillets on top of the sauce, then sprinkle with additional sauce.