Alaskan Halibut with Citrus Beurre Blanc Recipe
Savor the delicate flavors of pan-seared Alaskan halibut drizzled with a zesty citrus beurre blanc sauce, perfect for a light and refreshing meal.
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Ingredients
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Ingredients for Alaskan Halibut with Citrus Beurre Blanc
Method
Cooking Directions for Alaskan Halibut with Citrus Beurre Blanc
Prepare the Halibut
Season the Alaskan halibut fillets with salt and black pepper on both sides.
Sear the Halibut
In a large skillet, heat the olive oil over medium-high heat. Add the halibut fillets and cook for about 4 minutes on each side, or until the fish is opaque and flakes easily with a fork. Remove from the skillet and keep warm.
Make the Citrus Beurre Blanc
In the same skillet, add the chopped shallots and sauté for 2 minutes until translucent. Pour in the white wine, orange juice, and lemon juice. Bring to a boil and let simmer for about 5 minutes until reduced by half.
Add the Cream and Butter
Lower the heat and stir in the heavy cream. Gradually whisk in the cold butter, a few cubes at a time, until the sauce is smooth and emulsified. Season with salt and pepper to taste.
Serve
Place the seared halibut on plates, drizzle with the citrus beurre blanc, and garnish with chopped parsley.
