Description
Indulge in this elegant Halibut Buerre Blanc, featuring perfectly seared halibut fillets drizzled with a rich and tangy white wine sauce. This dish is a delicious and healthy option, perfect for special occasions or weeknight dinners.
Ingredients
Scale
- 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)
Instructions
- Pat the halibut fillets dry with paper towels to achieve a nice sear.
- Season both sides of the fillets generously with salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat until shimmering.
- Carefully place the halibut fillets in the skillet, skin-side down if applicable. Cook for 4-5 minutes without moving them.
- 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 from skillet and cover loosely with foil to keep warm.
- In the same skillet, reduce heat to medium and add the unsalted butter. Let it melt without browning.
- Add the finely chopped shallot and sauté for 2-3 minutes until translucent and fragrant.
- Pour in the dry white wine and bring to a simmer. Reduce by half, about 5-7 minutes.
- Add fresh lemon juice and vegetable broth, simmering for another 3-4 minutes.
- For a creamier sauce, stir in the heavy cream and simmer for an additional 2-3 minutes until slightly thickened.
- Remove from heat and whisk in the remaining tablespoon of butter until smooth. Adjust seasoning with salt and pepper.
- Stir in chopped parsley and capers (if using) for added flavor.
- Place a halibut fillet on each plate.
- Generously spoon the buerre blanc sauce over the halibut.
- Garnish with additional chopped parsley.
- Serve with steamed asparagus or a light salad for a healthy meal.
- Enjoy your delicious Halibut Buerre Blanc!
Notes
- Ensure your halibut is fresh for the best flavor and texture.
- Don’t rush the cooking process; allow the fish to sear properly for a perfect crust.
- Feel free to experiment with different herbs in the buerre blanc sauce, such as dill or tarragon.
- For a lighter version, skip the heavy cream and use more vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes