Print

Halibut with Lemon Beurre: 7 Steps to Perfection

Halibut with Lemon Beurre
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Halibut with Lemon Beurre Blanc, a stunning dish that’s low in lactose and perfect for impressing guests.

Ingredients

Scale
  • 2 fillets Halibut (Ensure it’s patted dry.)
  • 1 teaspoon Salt (Use flaky sea salt for finishing.)
  • 1 teaspoon Pepper (Freshly cracked works best.)
  • 4 tablespoons Butter (Use vegan butter for a plant-based version.)
  • 2 tablespoons Shallots (Finely chopped.)
  • 1/2 cup Dry White Wine (Dry vermouth is a good substitute.)
  • 2 tablespoons Lemon Juice (Adjust to taste.)
  • 1 bunch Steamed Asparagus (Fresh and crunchy side.)
  • 2 cups Roasted Baby Potatoes (Contrasts beautifully with the dish.)

Instructions

  1. Gather all ingredients. Pat the halibut dry with paper towels.
  2. Chop the shallots and measure out the butter, wine, and lemon juice.
  3. Heat a nonstick skillet over medium-high heat and add a splash of oil.
  4. Season halibut with salt and pepper. Sear for 3-4 minutes on one side until golden brown.
  5. Flip and cook for another 3-4 minutes until cooked through. Set aside.
  6. In the same skillet, lower heat, add shallots, and sauté for 2-3 minutes until translucent.
  7. Add white wine, bring to a simmer, and reduce by half.
  8. Whisk in cold butter gradually until emulsified, then stir in lemon juice.
  9. Plate halibut, drizzle sauce on top, and serve with sides.

Notes

    Nutrition

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

    ×