Halibut with Zesty Lemon Butter Sauce
A light, restaurant-style dinner featuring flaky halibut fillets paired with a smooth lemon-infused beurre blanc sauce, perfect for busy nights or date nights at home.
Ingredients
For the halibut
- 2 fillets halibut fillets (150–200 g each)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil For cooking
For the sauce
- 60 ml dry white wine
- 1 medium shallot, minced
- 1 tbsp lemon zest From 1 lemon
- 30 ml fresh lemon juice From 1 lemon
- 60 g cold butter, cubed Chilled for emulsification
For garnish
- 1 tbsp chopped parsley
Instructions
Preparation
- Pat the halibut dry, season with salt and pepper, and let it sit at room temperature for 15 minutes.
Cooking the halibut
- Heat olive oil over medium-high heat in a heavy skillet.
- Place the halibut fillets skin-side down (if applicable) in the skillet and press gently for 10 seconds.
- Cook for 4–5 minutes per side until golden and the fish flakes easily. Transfer to a warm plate.
Making the sauce
- Add white wine and minced shallot to the same skillet. Boil on high, scraping browned bits, and reduce by half (about 3 minutes).
- Stir in lemon zest and lemon juice, simmer for 2 minutes.
- Lower heat to medium-low and whisk in the cold cubed butter, one piece at a time, until the sauce is smooth.
Plating
- Spoon the sauce over the halibut and garnish with chopped parsley.
Notes
For streamlined meals, pair with an egg bake for a complete brunch. To avoid sauce separation, chill the butter before adding and incorporate it slowly.
Nutrition
Serving: 150gCalories: 300kcalCarbohydrates: 4gProtein: 24gFat: 20gSaturated Fat: 10gSodium: 400mgSugar: 1g
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