Add oil to a large sauté pan, tilting pan to spread evenly. Warm over medium-high heat until you see a wisp of smoke.

Add the halibut to the pan, making sure the fillets aren’t touching one another and sear for about 2 minutes. Add 2 tablespoons of the butter to the pan and swirl, cooking the halibut for 1 more minute on that side. Turn the fillets over and reduce heat to medium.

Cook the halibut for another 3 minutes while basting with butter; the fish is done when it’s opaque.

Remove the halibut from the pan and keep warm on a serving plate.

Add the remaining tablespoon of butter and pickle juice to the pan and bring to a simmer.

Remove pan from heat and finish the sauce with lemon zest, lemon juice, pepper and parsley. Spoon sauce over the halibut and serve. Serves 4.