Halibut with Zesty Lemon Beurre Blanc for a Fresh Dinner Treat

Enjoy a restaurant-quality Halibut with Zesty Lemon Beurre Blanc, a quick and flavorful dish perfect for any night.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Resting Time 15

Total Time 40

Servings: 4 servings

Course: Dinner

Cuisine: American, Seafood

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Halibut

4 fillets Halibut substitute with cod or snapper if unavailable
to taste Salt
to taste Black Pepper
1 tablespoon Olive Oil or other cooking oil

For the Beurre Blanc Sauce

1 cup White Wine (preferably Sauvignon Blanc) substitute with dry white wine like Chardonnay or Pinot Grigio
2 tablespoons Shallots or yellow onions
1 tablespoon Lemon Zest or lime zest
3 tablespoons Fresh Lemon Juice
6 tablespoons Unsalted Butter cold and cut into small pieces

For Garnish

to taste Fresh Parsley optional, can be omitted or substituted with chives or dill

Equipment

Skillet

Method

Instructions

Prepare Halibut: Pat halibut dry, season with salt and pepper, then let rest for 15 minutes.
Sear Fish: Heat olive oil in skillet, add halibut, cook for 4-5 minutes on each side until golden.
Make Wine Reduction: Add shallots and white wine to skillet, scrape bits, boil and reduce by half.
Add Citrus: Stir in lemon zest and juice, simmer for 2 minutes.
Whisk in Butter: Reduce heat, gradually add cold butter while whisking to emulsify.
Season Sauce: Taste and adjust seasoning with salt and pepper.
Serve: Plate halibut, drizzle sauce over, garnish with parsley if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 5gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 300mgPotassium: 600mgSugar: 1gVitamin A: 5IUVitamin C: 15mgCalcium: 2mgIron: 5mg

Notes

Best enjoyed fresh; reheating tips provided for leftovers.

Tried this recipe?

Let us know how it was!