Pan Seared Canadian Halibut Recipe

1. Cook potatoes

Place the peeled, cubed potatoes in a medium saucepan and cover with cold water by about 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 12–15 minutes.

2. Drain and mash

Drain the potatoes thoroughly and return them to the hot pot for 30–60 seconds to evaporate excess moisture. Mash with a potato ricer or masher until smooth.

3. Enrich purée

Warm the milk and cream together in a small saucepan or microwave. Stir the warm dairy and butter into the mashed potatoes until smooth and silky. Season with 1 tsp salt and 1/4 tsp white or black pepper. Keep warm, covered, until plating.

4. Reduce aromatics

In a small saucepan over medium heat, combine the minced shallots, white wine and white wine vinegar. Bring to a simmer and reduce until about 2–3 tablespoons of liquid remain (concentrated, aromatic).

5. Finish sauce

Optionally add 1 tsp heavy cream to the reduced liquid and bring to a gentle simmer. Reduce heat to low. Whisk in the cold butter, one or two pieces at a time, allowing each to emulsify into the reduction before adding more. Keep whisking until all butter is incorporated and the sauce is smooth and slightly thickened. Do not boil. Season with 1/4 tsp salt, a pinch (1/8 tsp) pepper, and 1/2 tsp fresh lemon juice to brighten. Keep warm over very low heat or in a warm water bath until serving.

6. Cook spinach

Heat 1 tsp olive oil in a large sauté pan over medium heat. Add the minced garlic and cook 20–30 seconds until fragrant but not browned. Add the baby spinach in batches, tossing until wilted, about 1–2 minutes total. Season with 1/4 tsp salt and 1/2 tsp lemon juice. Remove from heat and keep warm.

7. Prepare fish

Pat the halibut fillets very dry with paper towel. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground pepper total (split between fillets). Lightly dust each fillet with the 2 tbs flour and shake off excess.

8. Pan-sear

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add 1 tbs neutral oil and 2 tbs unsalted butter. When the butter foams and the pan is very hot, gently place the fillets in the pan, leaving space between them. Sear without moving for about 3–4 minutes until a golden crust forms. Carefully flip and cook the second side for 2–3 minutes, basting with the foaming butter, until the internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium, or until opaque and flakey. Remove to a warm plate and tent loosely with foil to rest for 2–3 minutes.

9. Place a generous spoonful (about 1/2 cup) of potato purée slightly off-center on each plate and smooth with the back of a spoon to create a bed.

10. Arrange a portion of wilted spinach (about 2–3 oz) on top or beside the purée.

11. Set a halibut fillet on top of the purée and spinach. Spoon 2–3 tbs of warm beurre blanc over the fish and around the plate.

12. Garnish with snipped chives (about 1 tsp per plate) and microgreens if using. Serve immediately.