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Pan Seared Halibut Recipe with Lemon Beurre Blanc

Pan Seared Halibut with Lemon Beurre Blanc

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2

Ingredients
  

  • 2 pieces Halibut fillets 6 oz each, patted dry
  • 1 tsp Kosher salt to taste
  • 0.5 tsp Black pepper freshly ground
  • 1 tbsp Olive oil for searing
  • 4 tbsp Unsalted butter divided, chilled for sauce
  • 0.25 cup Dry white wine for sauce
  • 2 tbsp Heavy cream for sauce
  • 1 tbsp Fresh lemon juice for sauce
  • 4 cups Baby spinach for sauteed greens
  • 1 tbsp Fresh chives chopped, for garnish

Instructions
 

  • Pat the halibut fillets completely dry with paper towels. Season generously with kosher salt and black pepper.
  • Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until shimmering.
  • Place the halibut fillets in the pan and sear without moving for 4 minutes until a golden crust forms.
  • Flip the fillets carefully and cook for another 2 to 3 minutes until the fish is opaque and easily flakes.
  • Remove the fish from the pan and set aside. In the same skillet, add the spinach and saute for 1 minute until wilted, then remove to serving plates.
  • Lower the heat to medium-low. Pour in the white wine and lemon juice, scraping up browned bits. Simmer until reduced by half.
  • Stir in the heavy cream. Turn heat to low and whisk in the remaining 3 tablespoons of cold butter, one piece at a time, until the sauce is smooth and emulsified.
  • Serve the seared halibut over the wilted spinach, drizzle generously with the lemon beurre blanc, and garnish with fresh chives.