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Halibut with Zesty Lemon Beurre Blanc

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A perfectly cooked halibut dish paired with a creamy, zesty lemon beurre blanc that enhances the fish’s natural flavors.

Ingredients

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  • 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

  1. Start by seasoning the halibut fillets with salt and black pepper on both sides. Let them sit at room temperature for about 15 minutes to enhance the flavor.
  2. In a large skillet, heat olive oil over medium-high heat. Once hot, carefully place the halibut fillets in the pan, skin-side down if applicable.
  3. Cook the halibut for about 4-5 minutes on each side until the fish is golden brown and flakes easily with a fork. Remove the halibut from the skillet and set aside on a warm plate.
  4. In the same skillet, add the white wine and shallots. Increase the heat to high and bring it to a boil, scraping the bottom of the pan to release any flavorful bits. Let it reduce by half, which should take about 3 minutes.
  5. Stir in the lemon zest and fresh lemon juice into the wine reduction. Allow it to simmer for an additional 2 minutes.
  6. Now, lower the heat to medium-low. Gradually whisk in the chilled pieces of butter, one at a time, allowing each piece to melt and emulsify into the sauce before adding the next. Continue this process until all butter is incorporated and the sauce is smooth and creamy.
  7. Taste the beurre blanc and adjust the seasoning with salt and freshly cracked black pepper as needed.
  8. To serve, place a halibut fillet on each plate and drizzle generously with the zesty lemon beurre blanc. Garnish with fresh parsley if desired. Enjoy your dish warm!

Notes

Pairs beautifully with a light salad or roasted seasonal vegetables. Refrigerate leftovers for up to 2 days.

Nutrition

Find it online: https://recypez.com/halibut-with-lemon-beurre-blanc/

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