Halibut with Zesty Lemon Beurre Blanc

A quick and simple pan-seared halibut recipe paired with a zesty lemon beurre blanc sauce, perfect for weeknight dinners and small gatherings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

2 fillets Halibut fillets Fresh or thawed fillets work best for a clean flavor.
1 teaspoon Salt Use to season the fish before cooking.
1 teaspoon Black pepper Freshly cracked is best for bright spice.
2 tablespoons Olive oil Use for searing to get a golden crust.

For the Beurre Blanc Sauce

2 tablespoons Shallots Finely chopped for a mild onion base in the sauce.
1/2 cup Dry white wine Use to deglaze the pan and build flavor.
1 tablespoon Lemon zest Adds bright acidity to the beurre blanc.
1 tablespoon Lemon juice Adds bright acidity to the beurre blanc.
4 tablespoons Unsalted butter Cold butter cuts into the sauce for a smooth finish.
2 tablespoons Fresh parsley Chopped for garnish and a fresh note.
1 tablespoon Capers Optional; adds briny bite if you like extra tang.

Method

Preparation

Pat halibut fillets dry and season both sides with salt and black pepper. Let them rest at room temperature for about 15 minutes.

Cooking

Heat olive oil in a large skillet over medium-high heat. Place fillets in the pan and cook for 4 to 5 minutes per side until golden and flaky.
Remove the fish and set it aside on a warm plate.
Add white wine and shallots to the hot skillet and bring to a boil, scraping up browned bits.
Let the wine reduce by half, about three minutes. Stir in lemon zest and lemon juice and simmer for two more minutes.
Lower the heat to medium-low and whisk in cold butter pieces a few at a time. Allow each piece to melt and emulsify before adding more.
Taste and adjust salt and pepper. Place each fillet on a plate and spoon the zesty lemon beurre blanc over the top.

Notes

Tips for success: Pat fillets dry to promote browning, let fish sit out briefly for even cooking, use moderate heat to avoid burning the butter, keep butter chilled and add slowly for a stable sauce, and season sauce at the end for balance.