Ingredients:

4 halibut fillets (about 6 ounces each)

Salt and pepper, to taste

1 tablespoon olive oil

1 tablespoon unsalted butter

1 shallot, finely chopped

1 cup dry white wine (like Sauvignon Blanc)

1 tablespoon fresh lemon juice

1/2 cup low-sodium vegetable broth

1/4 cup heavy cream (optional for richness)

2 tablespoons fresh parsley, chopped

1 tablespoon capers, rinsed and drained (optional)

Preparing the Halibut

Start by patting the halibut fillets dry with paper towels. This helps to achieve a nice sear when cooking.

Season both sides of the fillets generously with salt and pepper. I like to use freshly cracked black pepper for an extra kick.

In a large skillet, heat the olive oil over medium-high heat. You want the oil to shimmer but not smoke.

Once the oil is hot, carefully place the halibut fillets in the skillet, skin-side down if they have skin. Cook for about 4-5 minutes without moving them. This allows a beautiful crust to form.

Using a spatula, gently flip the fillets and cook for an additional 3-4 minutes, or until the fish is opaque and flakes easily with a fork. Remove the halibut from the skillet and set aside on a plate, covering it loosely with foil to keep warm.

Making the Buerre Blanc Sauce

In the same skillet, reduce the heat to medium and add the unsalted butter. Let it melt and foam up, but be careful not to let it brown.

Add the finely chopped shallot to the skillet and sauté for about 2-3 minutes, or until the shallots are translucent and fragrant. Stir occasionally to prevent them from burning.

Pour in the dry white wine and bring the mixture to a simmer. Allow it to reduce by half, which should take about 5-7 minutes. This step intensifies the flavor of the sauce.

Once the wine has reduced, add the fresh lemon juice and vegetable broth. Continue to simmer for another 3-4 minutes, allowing the flavors to meld together.

If you prefer a creamier sauce, stir in the heavy cream at this point. Let it simmer for an additional 2-3 minutes until slightly thickened.

Remove the skillet from the heat and whisk in the remaining tablespoon of butter until melted and the sauce is smooth. This adds a lovely richness to the sauce.

Finally, stir in the chopped parsley and capers (if using) for a burst of freshness and flavor. Taste the sauce and adjust the seasoning with salt and pepper as needed.

Assembling the Dish

To serve, place a halibut fillet on each plate. I like to use a wide, shallow bowl for a nice presentation.

Generously spoon the buerre blanc sauce over the halibut, allowing it to cascade down the sides of the fish.

Garnish with additional chopped parsley for a pop of color and freshness.

Pair this dish with your favorite sides. I recommend serving it with steamed asparagus or a light salad to keep it healthy and vibrant.

Enjoy your delicious and healthy halibut buerre blanc! This dish is perfect for a special occasion or a weeknight dinner that feels fancy.

Tips for Success

Make sure your halibut is fresh. Look for fillets that are firm and have a mild scent of the sea.

Don’t rush the cooking process. Allow the fish to sear properly for that perfect crust.

Feel free to experiment with different herbs in the buerre blanc sauce. Dill or tarragon can add a unique twist.

If you want to make this dish even healthier, you can skip the heavy cream and use more vegetable

Conclusion:

In summary, this Healthy Halibut Buerre Blanc recipe is an absolute must-try for anyone looking to elevate their culinary skills while enjoying a delicious and nutritious meal. The delicate flavors of the halibut paired with the rich, buttery sauce create a dish that is both satisfying and elegant, perfect for a weeknight dinner or a special occasion. For serving suggestions, I recommend pairing this dish with a side of steamed asparagus or a fresh garden salad to complement the flavors beautifully. If you’re feeling adventurous, you can also experiment with variations by adding a splash of white wine to the sauce for an extra depth of flavor or incorporating fresh herbs like dill or parsley for a burst of freshness. I truly encourage you to give this Healthy Halibut Buerre Blanc a try. I promise you won’t be disappointed! Once you’ve made it, I’d love to hear about your experience. Share your thoughts, any tweaks you made, or even a photo of your creation. Let’s inspire each other in the kitchen! Happy cooking! Print