Breathtaking Halibut with Lemon Beurre Blanc
Discover how to make Breathtaking Halibut with Lemon Beurre Blanc. A delicious recipe with detailed instructions.
10
Prep Time
20
Cook Time
30
Total Time
2
Servings
⏱ Cooking Timer
Minutes : Seconds
Ingredients
Instructions
Step 1
1. Prep the fish: Pat halibut fillets dry with paper towels. Season both sides generously with salt and pepper.
Step 2
2. Make sauce base: In a small saucepan over medium heat, combine wine, lemon juice, and shallot (if using). Simmer until reduced by half (5-7 minutes).
Step 3
3. Finish beurre blanc: Reduce heat to low. Stir in cream and simmer 1 minute. Gradually whisk in cold butter cubes, one at a time, until fully incorporated and sauce is lightly thickened. Remove from heat, cover, and keep warm.
Step 4
4. Cook halibut: Heat olive oil in a non-stick skillet over medium-high heat. When shimmering, add fillets skin-side down. Cook 4-5 minutes until skin is crisp. Flip carefully and cook 2-3 minutes more until internal temperature reaches 52°C (125°F).
Step 5
5. Plate: Spoon warm beurre blanc onto plates. Top with halibut, skin-side up. Garnish with parsley.
Chef's Notes
1. For extra-crispy skin, press fillets gently with a spatula during the first minute of cooking.
2. Keep sauce below 60°C (140°F) when adding butter to prevent separation.
3. Use a digital thermometer for perfect doneness—halibut dries out easily if overcooked.
Serving Suggestions
Pair with roasted asparagus, garlic mashed potatoes, or a simple arugula salad. Serve immediately after plating for optimal texture.
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More Dinner Recipes
Breathtaking Halibut with Lemon Beurre Blanc
Discover how to make Breathtaking Halibut with Lemon Beurre Blanc. A delicious recipe with detailed instructions.
Ingredients (9)
Instructions
- Prep the fish: Pat halibut fillets dry with paper towels. Season both sides generously with salt and pepper.
- Make sauce base: In a small saucepan over medium heat, combine wine, lemon juice, and shallot (if using). Simmer until reduced by half (5-7 minutes).
- Finish beurre blanc: Reduce heat to low. Stir in cream and simmer 1 minute. Gradually whisk in cold butter cubes, one at a time, until fully incorporated and sauce is lightly thickened. Remove from heat, cover, and keep warm.
- Cook halibut: Heat olive oil in a non-stick skillet over medium-high heat. When shimmering, add fillets skin-side down. Cook 4-5 minutes until skin is crisp. Flip carefully and cook 2-3 minutes more until internal temperature reaches 52°C (125°F).
- Plate: Spoon warm beurre blanc onto plates. Top with halibut, skin-side up. Garnish with parsley.
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