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.
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
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.
2. In a small saucepan, add 1/2 tablespoon butter and the shallots. Saute over medium heat for 3 minutes until translucent.
3. Next, add the white wine and fresh thyme leaves and cook down until the wine has evaporated.
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.
5. Pat the halibut fillets dry with a paper towel and sprinkle them with salt and pepper.
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.
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.
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.
9. Place the halibut on a dinner plate, followed by a few vegetables and a drizzle of the warm beurre blanc. Enjoy!