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Seared halibut fillet on a white plate, glossy lemon beurre blanc pooled around it with fresh chives on top

Buttery Pan-Roasted Halibut with Lemon Beurre Blanc

Seared halibut fillets finished with a classic lemon and shallot beurre blanc, ready in about 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: French-inspired
Calories: 406
Ingredients Method Notes

Ingredients
  

Halibut
  • 4 halibut fillets (170 g each); about 2.5 cm / 1 inch thick, skin removed
  • 1 tsp salt plus more to taste
  • 1/2 tsp black pepper freshly ground
  • 2 tbsp neutral oil avocado or grapeseed oil
  • 2 tbsp unsalted butter for basting
Lemon Beurre Blanc
  • 2 tbsp shallot minced; about 1 small shallot
  • 120 ml dry white wine / 1/2 cup
  • 60 ml fresh lemon juice / 1/4 cup; about 2 lemons
  • 1 tbsp heavy cream
  • 170 g unsalted butter / 12 tbsp; cold, cubed
  • 1/4 tsp salt to taste
  • 1 tsp lemon zest for garnish
  • 1 tbsp fresh chives chopped; for garnish

Method
 

Sear the Halibut
  1. Pat the halibut fillets dry with paper towels and season both sides with salt and pepper. Let sit at room temperature for 15 minutes.
  2. Heat the oil in a 12-inch / 30 cm stainless steel or cast-iron skillet over medium-high heat until it shimmers.
  3. Lay the fillets presentation-side down in the skillet. Sear undisturbed for 4 to 5 minutes until a golden crust forms and the fish releases easily from the pan.
  4. Add the 2 tbsp butter to the skillet, tilt the pan, and spoon the melted butter over the fillets for 1 minute. Flip and cook 3 to 4 minutes more, basting again, until the internal temperature reaches 130 F / 54 C and the flesh is opaque and flakes easily with a fork.
  5. Transfer the halibut to a plate and tent loosely with foil while you finish the sauce.
Make the Lemon Beurre Blanc
  1. Combine the shallot, white wine, and lemon juice in a 1-quart / 1 L saucepan. Simmer over medium heat for 6 to 8 minutes, until reduced to about 2 tablespoons of liquid.
  2. Lower the heat and whisk in the heavy cream. Remove the pan from the heat and whisk in the cold butter a few cubes at a time, returning briefly to low heat only if the butter stops melting.
  3. Season the sauce with salt to taste. Keep it warm over the lowest possible heat, off to the side of the burner, while you plate the fish.
Plate and Serve
  1. Spoon the warm lemon beurre blanc over the halibut fillets.
  2. Garnish with lemon zest and chopped chives. Serve immediately.

Notes

  • Rest halibut at room temp 15 minutes before searing for even cooking.
  • Add cold butter to the sauce gradually, never all at once.
  • Keep beurre blanc warm over the lowest heat, not a simmer.
  • Use fillets of even thickness so they finish cooking at the same time.