Halibut with Lemon Beurre Blanc: A Fresh Gourmet Delight

Delight in the elegant Halibut with Lemon Beurre Blanc, a dish that combines tender fish with a creamy citrus sauce.

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Prep Time 15

Cook Time 15

Resting Time 15

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: French

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Fish

4 fillets Halibut Fresh and tender
to taste Salt
to taste Black Pepper
1 tablespoon Olive Oil Mild-flavored oil for searing

For the Beurre Blanc

1/2 cup White Wine Can substitute with chicken or vegetable stock
2 tablespoons Shallots Finely chopped
1 tablespoon Lemon Zest
2 tablespoons Lemon Juice
4 tablespoons Butter Unsalted preferred

Equipment

Large Skillet

Method

Step-by-Step Instructions

Season Halibut: Sprinkle salt and black pepper over both sides of halibut fillets and let them rest at room temperature for 15 minutes.
Sear Fish: Heat olive oil in a large skillet over medium-high heat. Cook halibut fillets undisturbed for 4-5 minutes until golden brown, then flip and cook for another 4-5 minutes.
Prepare Sauce: In the same skillet, add white wine and shallots. Increase heat to high and boil for 3 minutes, scraping the bottom of the pan.
Add Citrus: Stir in lemon zest and lemon juice, simmer for 2 minutes.
Emulsify Butter: Lower heat to medium-low and whisk in chilled butter pieces until melted and sauce is creamy.
Adjust Seasoning: Taste the sauce and adjust salt and pepper as needed.
Serve: Place halibut on plates and drizzle with sauce. Garnish with parsley if desired.

Nutrition

Serving: 1filletCalories: 350kcalCarbohydrates: 3gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 500mgPotassium: 800mgSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 10mgIron: 1mg

Notes

Use high-quality ingredients for the best flavor and ensure the halibut is cooked to an internal temperature of 145°F.

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