Pan-Roasted Halibut with Citrus Beurre Blanc

6 halibut fillets, 6 to 8 oz each
Salt and white pepper
1 ½ T. olive oil

Preheat oven to 350.
Gently season the halibut on both sides with salt and white pepper. Heat the oil in an ovenproof saute pan and sear the halibut on one side until lightly brown. Flip the fish over and sear the other side. Flip over again and place the pan in the oven to cook for 6 to 8 minutes.

Drizzle with Citrus Beurre Blanc (below)

Citrus Beurre Blanc

Makes 1 1/3 c.
¼ c. white wine
1 T. minced shallots
Zest of 1 orange, finely chopped
Zest of 1 lemon, finely chopped
2 T. lemon juice
½ c. heavy cream
½ lb. unsalted butter, room temp, cut into pieces
Salt and pepper

In a saucepan, combine the wine, shallots, orange and lemon zest, and lemon juice over medium heat. Reduce the liquid until the pan is almost dry. Add the cream and reduce by half. Reduce the heat to low and slowly whisk in the butter. Season with salt and pepper to taste. The sauce will keep for 5 days in the refrigerator.

Delicious on chicken too!

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