Pan Seared Halibut
Our quick and easy Pan Seared Halibut recipe is the best way to make this flaky, white fish + a creamy Lemon Buerre Blanc Sauce!
Ingredients
Lemon Buerre Blanc Sauce:
- 8 tablespoons butter divided (regular or plant-based)
- 2 tablespoons shallots minced
- 3/4 cup dry white wine
- 3 teaspoons lemon juice
- 1 cup heavy cream or unsweetened/unflavored NutPods
- 1 teaspoon lemon zest
- optional: kosher salt and ground black pepper
Pan Seared Halibut:
- 4 5-7 oz halibut fillets, thawed
- kosher salt and ground black pepper
- 1/2 tablespoon butter regular or plant-based
Serving Suggestions:
Instructions
- Make Sauce: Bring a large cast iron skillet to a medium-high heat and add 1 tablespoon butter to melt. Add the shallots to sauté until softened. Pour in the 3/4 cup white wine and simmer for 5 minutes. Add the cream and continue to simmer for another 3 minutes. Now add the remaining butter 1 tablespoon at a time and whisk continuously. Add the lemon zest, taste, and make any flavor changes according to your personal preferences. Set aside.
- Prep Halibut: Pat the fish fillets dry with clean paper towels. Season generously with salt and pepper.
- Cook Halibut: Bring a separate, large skillet to a medium high heat and add a 1/2 tablespoon of butter to melt. Sear the fish for 2-3 minutes per side or until cooked through and easily flaked with a fork. Remove and let rest for a few minutes.
- Serve: Enjoy the pan seared halibut with some Lemon Buerre Blanc Sauce on top!
Notes
- Dairy Free: simply use a plant-based butter and a dairy-free cream alternative, like NutPods.
- Storage: leftover fish can be kept in an airtight container in the fridge for 2-3 days. Be sure to store separately from the sauce to help prevent sogginess.
- Nutrition Info is for the pan seared halibut only, not the sauce, since it can be optional and amounts may vary.
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