Description
A delicious halibut dish topped with a zesty lemon beurre blanc sauce.
Ingredients
Scale
- 2 halibut fillets (6 oz each)
- 1/4 cup white wine
- 2 tbsp lemon juice
- 1/2 cup unsalted butter (cold, cubed)
- 1 shallot (minced)
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Season halibut fillets with salt and pepper.
- Heat olive oil in a pan over medium heat.
- Cook halibut for 3-4 minutes per side until golden and flaky.
- Remove halibut and set aside.
- In the same pan, sauté shallots until translucent.
- Add white wine and lemon juice, simmer until reduced by half.
- Whisk in cold butter cubes one at a time until smooth.
- Pour sauce over halibut and serve immediately.
Notes
- Use cold butter for a smooth sauce.
- Do not overcook the halibut to keep it tender.
- Pair with steamed vegetables or rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: French
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 120mg
Keywords: halibut, lemon beurre blanc, seafood, French cuisine