Ingredients
Scale
- 4 halibut fillets (6 ounces each)
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 cup white wine (preferably Sauvignon Blanc)
- 2 tablespoons shallots, finely chopped
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup unsalted butter, cut into small pieces and chilled
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- Season the halibut fillets with salt and black pepper on both sides and let sit at room temperature for about 15 minutes.
- In a large skillet, heat olive oil over medium-high heat. Add halibut fillets, skin-side down, and cook for about 4-5 minutes on each side until golden brown and flaky.
- Remove the halibut from the skillet and set aside on a warm plate.
- Add white wine and shallots to the same skillet, increase heat to high, and bring to a boil. Reduce by half, about 3 minutes.
- Stir in lemon zest and lemon juice; simmer for an additional 2 minutes.
- Lower heat to medium-low and gradually whisk in chilled butter pieces one at a time until smooth and creamy.
- Taste the beurre blanc and adjust seasoning as needed with salt and pepper.
- Serve halibut on plates, drizzled with lemon beurre blanc and garnish with parsley if desired.
Notes
For best results, use fresh halibut fillets and ensure your skillet is hot before adding the fish. Adjust lemon flavor to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Seafood
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 80mg