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Pan-Seared Halibut with Lemon Beurre Blanc

Tender, flaky halibut seared to golden perfection and served with a silky, tangy lemon beurre blanc sauce for an elegant seafood dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 fillets
Course: Dinner, Main Course
Cuisine: French, Seafood
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Halibut
  • 4 halibut fillets 6-8 oz each, skin-on preferred
  • 2 tbsp olive oil
  • salt and pepper to taste
Lemon Beurre Blanc
  • 0.25 cup dry white wine
  • 2 tbsp fresh lemon juice
  • 1 shallot finely minced
  • 1 tbsp heavy cream optional
  • 8 tbsp cold unsalted butter cubed
  • 1 tsp lemon zest

Equipment

  • Large skillet
  • Small saucepan
  • Whisk
  • Tongs

Method
 

  1. Pat halibut dry and season with salt and pepper. Let rest at room temp.
  2. Reduce wine, lemon juice, and shallot in saucepan to 2-3 tbsp.
  3. Add cream if using, then whisk in cold butter cubes gradually off heat.
  4. Stir in zest, season, and keep warm.
  5. Heat oil in hot skillet. Sear halibut skin-side down 3-4 minutes until crispy.
  6. Flip and cook 2-3 minutes more until 145°F internal temp.
  7. Rest fish, plate with sauce, garnish, and serve.

Notes

Keep sauce warm gently; if it breaks, whisk in cold water. Use fresh ingredients for best flavor.