Pan seared halibut with lemon butter sauce
Pan seared halibut with lemon butter sauce

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, pan seared halibut with lemon butter sauce. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Pan seared halibut with lemon butter sauce is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Pan seared halibut with lemon butter sauce is something that I have loved my whole life. They’re nice and they look wonderful.

TIP: The lemon butter halibut is done when the whole filet is opaque and flakes easily. Can You Make Pan Seared Halibut Recipe Ahead? Drizzle a little lemon butter sauce over each serving plate.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook pan seared halibut with lemon butter sauce using 8 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Pan seared halibut with lemon butter sauce:
  1. Get Skinless halibut filets
  2. Prepare 1 cup white wine
  3. Make ready 1 large shallot
  4. Take 1/2 cup unsalted butter
  5. Get Herbs (parsley)
  6. Make ready High temperature cooking oil
  7. Prepare 2 tsp lemon zest
  8. Prepare 3 tsp lemon juice

Pan Seared Halibut with Roasted Asparagus and a Beurre Blanc Sauce. Carefully tip pan forward to let the sauce gather in one section, and use a spoon to ladle back over the fish. Pan-seared halibut recipe with a creamy lemon dill sauce. Tender halibut filets are pan-seared and served golden with a sweet French lemon-dill beurre blanc sauce.

Instructions to make Pan seared halibut with lemon butter sauce:
  1. Cut butter into cubes and put in the refrigerator
  2. Add 1 cup wine and shallots into a saucepan on medium high until reduced to 2 tbsp (12-15 minutes)
  3. Remove filets from the fridge, pat with paper towel
  4. Once the sauce is reduced, turn off the heat
  5. Gradually add the butter, whisking in 1 cube at a time
  6. Once finished, add lemon zest, lemon juice, and herbs. Whisk again
  7. Taste and set aside, or keep on low simmer
  8. Place a large pan with oil on medium high heat
  9. Once the pan is hot, generously salt and pepper filets
  10. Add filets to the pan. Add salt and pepper. Press down on the filet
  11. Cook 4 minutes one side. Add butter periodically to stop high splashing
  12. Flip filet. Reduce to medium low. Cook for another 2-4 minutes, depending on thickness.
  13. Remove filet. Filet should be firm on top. Place on paper towel covered plate to cool

When I was in culinary school, I remember seeing a flyer that displayed a perfectly cooked and plated piece of halibut fillet. For the lemon butter: Whisk together the lemon juice, salt, pepper, lemon zest and butter in a deep medium bowl until well blended (mixture will be like a thick sauce). Turn the fish over using a flexible metal spatula. Stir butter and parsley into mushroom mixture. Stir constantly until butter melts and forms a sauce; remove from heat and season with salt and black pepper.

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