Pan-roasted Wild Halibut Recipe
Button Mushroom Fricassee, Lemon Beurre Blanc
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Ingredients
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Pan-Roasted Wild Halibut
Button Mushroom Fricassee
Lemon Beurre Blanc
Method
Pan-Roasted Wild Halibut
- 1
Prepare the Halibut
Pat the wild halibut fillets dry with paper towels. Season both sides with salt and black pepper.
- 2
Heat the Pan
In a large skillet, heat olive oil over medium-high heat until shimmering.
- 3
Sear the Fish
Place the halibut fillets skin-side down in the skillet. Cook for 4-5 minutes without moving them, until the skin is crispy.
- 4
Finish Cooking
Carefully flip the fillets and cook for an additional 2-3 minutes, until the fish is cooked through and flakes easily with a fork.
- 5
Add Fresh Thyme
Add fresh thyme to the skillet during the last minute of cooking for added flavor.
Button Mushroom Fricassee
- 6
- 7
- 8
Add Broth and Cream
Pour in the vegetable broth and bring to a simmer. Stir in the heavy cream and cook for another 2-3 minutes, allowing the mixture to thicken slightly.
- 9
Finish with Parsley
Stir in chopped parsley before serving.
Lemon Beurre Blanc
- 10
Combine Wine and Shallots
In a saucepan, combine white wine and minced shallots. Bring to a boil over medium heat and reduce until about 2 tablespoons of liquid remain.
- 11
Add Lemon Juice
Stir in fresh lemon juice and reduce for an additional minute.
- 12
Incorporate Butter
Lower heat and gradually whisk in the cold, cubed butter until the sauce is smooth and emulsified.
- 13
Season the Sauce
Season with salt and white pepper to taste. Keep warm until ready to serve.