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Seared Halibut with Beurre Blanc & Vegetables – Recipe

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Halibut is a light mild fish that many non-fish lovers enjoy.  This time of year with all the seasonal vegetables, halibut pairs nicely with almost anything.  I enjoy a California French approach with my fish which is to lightly saute it in a pan and serve it with a flavorful sauce.

Beurre Blanc is a butter sauce which is made of shallots, white wine, fresh herbs and butter.  It is easy to make and adds big flavors to any mild protein. You only need a little drizzle of sauce to add a huge punch and it goes nicely with the vegetables too.

 

 

 

Ingredients

2-4 – 6 ounce fillets of halibut

1/2 stick of butter + 2 tablespoons, cut -up

1/4 cup fresh thyme leaves

1 small shallot

1/4 white wine

1 tablespoon lemon juice

3 carrots, cleaned and cut in half

8 asparagus, cleaned and trimmed

1/2 cup cherry tomatoes, cut in half

salt

pepper

olive oil

To Prepare:

1.  In a medium pot add water to fill.  Place the pot over high heat until boiling and add 2 tablespoons of salt. Blanch vegetables for 2 minutes and then remove from the boiling water and plunge in a bowl of ice water to stop the cooking process.

Seared Halibut with Bleur Blanc & Spring Vegetables 2014-07-01 001 (480x360)

2.  In a small saucepan, add 1/2 tablespoon butter and the shallots.  Saute over medium heat for 3 minutes until translucent.

Seared Halibut with Bleur Blanc & Spring Vegetables 2014-07-01 013 (480x360)

3.  Next, add the white wine and fresh thyme leaves and cook down until the wine has evaporated.

Seared Halibut with Bleur Blanc & Spring Vegetables 2014-07-01 018 (480x360)

Seared Halibut with Bleur Blanc & Spring Vegetables 2014-07-01 019 (480x360)

4.  When the wine is almost gone, add the lemon juice and 1/2 a stick of butter in pieces until all whisked together.  You can strain the sauce at this point, but I like to keep the herbs and shallots in the sauce.  Keep the sauce warm on simmer.

Seared Halibut with Bleur Blanc & Spring Vegetables 2014-07-01 029 (480x360)

5.  Pat the halibut fillets dry with a paper towel and sprinkle them with salt and pepper.

Seared Halibut with Bleur Blanc & Spring Vegetables 2014-07-01 022 (480x360)

6.  In a saute pan over medium-heat add another 1/2 tablespoon butter and 2 tablespoons olive oil.  Add the halibut to the pan and sear on the first side for 3 minutes.

Seared Halibut with Bleur Blanc & Spring Vegetables 2014-07-01 034 (480x360)

7.  Flip the fillets over and continue to cook them for 5 minutes on medium-low heat until cooked through. Spoon the butter/oil mixture in the pan over the fillets while you cook them to add more flavor.  You may need to cook longer, if you fillets are super thick.

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8.  Remove the halibut from the pan and place on a plate — cover them with foil while you heat your vegetables. In the same pan over medium-high heat, add the vegetables and the last tablespoon of butter. Toss gently together and let them cook for 3 minutes until crisp tender and warmed through.

Seared Halibut with Bleur Blanc & Spring Vegetables 2014-07-01 039 (480x360)

9.  Place the halibut on a dinner plate, followed by a few vegetables and a drizzle of the warm beurre blanc.  Enjoy!

Seared Halibut with Bleur Blanc & Spring Vegetables 2014-07-01 053 (480x360)

 

 

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  • Reply Easy Weeknight Meals - Recipes! - Live. Love. Laugh. Food. January 29, 2017 at 1:10 pm

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