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
- 1
Prepare the Halibut
Season the Alaskan halibut fillets with salt and black pepper on both sides.
- 2
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.
- 3
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.
- 4
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.
- 5
Serve
Place the seared halibut on plates, drizzle with the citrus beurre blanc, and garnish with chopped parsley.
