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Pan-Seared Halibut with Lemon Beurre Blanc

Tender, flaky pan-seared halibut fillets served with a classic, rich, and tangy lemon butter sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 Fillets
Course: Dinner, Main Course
Cuisine: American, French
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Halibut
  • 2 fillets fresh halibut approx 6oz each, skinless
  • 1 tbsp olive oil
  • 1 tbsp butter for searing
  • 1 tsp Kosher salt
  • 0.5 tsp black pepper
Lemon Beurre Blanc
  • 0.25 cup dry white wine Sauvignon Blanc or Pinot Grigio
  • 2 tbsp lemon juice freshly squeezed
  • 1 shallot finely minced
  • 1 tbsp heavy cream optional stabilizer
  • 0.5 cup unsalted butter cold, cut into cubes
  • 1 tbsp fresh parsley chopped

Equipment

  • Stainless steel skillet
  • Whisk
  • Fish Spatula

Method
 

  1. Pat halibut fillets thoroughly dry with paper towels. Season generously with salt and pepper.
  2. Heat oil and 1 tbsp butter in a skillet over medium-high heat. Sear fish for 4-5 mins until golden crust forms. Flip and cook 2-4 mins until opaque. Remove and keep warm.
  3. In a small saucepan or cleaned skillet, combine minced shallot, wine, and lemon juice. Simmer until reduced to about 2 tbsp.
  4. Stir in heavy cream if using. Reduce heat to very low.
  5. Whisk in cold butter one cube at a time, waiting for each to melt before adding the next. Do not boil.
  6. Remove from heat, stir in parsley, and season with salt if needed.
  7. Pour sauce over warm halibut and serve immediately.

Notes

Keep the butter very cold until the moment you whisk it in. This ensures a creamy emulsion rather than an oily separation.