Entrée: United States – Pan-Seared Halibut with White Wine Sauce

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 8 min

Cook 14 min

Additional 2 min

Total 24 min

Ingredients

4 halibut fillets, about 1.5 lb total (680 g total)
Salt and pepper to taste
3 tbsp (45 ml) butter
1 tbsp (15 ml) olive oil
1 shallot, minced
1 cup (240 ml) dry white wine
1 / 2 cup (120 ml) heavy cream
1 tbsp (15 ml) fresh chives, chopped
1 tbsp (15 ml) lemon juice

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Season the halibut fillets with salt and pepper on both sides. Heat a large skillet over medium-high heat and add olive oil and 1 tablespoon (15 ml) of butter.
2. Once the butter is melted and the pan is hot, add the halibut fillets skin-side down. Sear for about 4 minutes, then flip and cook another 4 minutes on the other side. Remove the fillets from the pan and set aside.
3. Lower the heat to medium and add the shallots to the same pan. Cook until translucent, about 2 minutes. Pour in the white wine, scraping up any brown bits from the bottom of the pan.
4. Let the wine reduce by half, then stir in the heavy cream and lemon juice. Cook for another 2 minutes, or until the sauce thickens. Add the remaining butter and stir until melted.
5. Return the halibut to the pan, spooning the sauce over the fillets. Allow them to heat through for another 2 minutes. Sprinkle with fresh chives and serve immediately with the sauce.

1. Season the halibut fillets with salt and pepper on both sides. Heat a large skillet over medium-high heat and add olive oil and 1 tablespoon of butter.
2. Once the butter is melted and the pan is hot, add the halibut fillets skin-side down. Sear for about 4 minutes, then flip and cook another 4 minutes on the other side. Remove the fillets from the pan and set aside.
3. Lower the heat to medium and add the shallots to the same pan. Cook until translucent, about 2 minutes. Pour in the white wine, scraping up any brown bits from the bottom of the pan.
4. Let the wine reduce by half, then stir in the heavy cream and lemon juice. Cook for another 2 minutes, or until the sauce thickens. Add the remaining butter and stir until melted.
5. Return the halibut to the pan, spooning the sauce over the fillets. Allow them to heat through for another 2 minutes. Sprinkle with fresh chives and serve immediately with the sauce.