Pan-seared Halibut Recipe
Served with lemon beurre blanc, risotto cake and vegetable. Also available with chefs spicy suggestion
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Halibut
Lemon Beurre Blanc
Risotto Cake
Vegetables
Method
Halibut Preparation
- 1
Season Halibut
Season the halibut fillets with salt and black pepper.
- 2
- 3
Sear Halibut
Add the halibut fillets and sear for 4-5 minutes on each side until golden brown and cooked through.
- 4
Rest Halibut
Remove from skillet and let rest.
Lemon Beurre Blanc Preparation
- 5
Reduce Wine and Shallots
In a saucepan, combine white wine and shallots. Bring to a boil and reduce until syrupy.
- 6
Add Cream and Lemon Juice
Add heavy cream and lemon juice, then reduce again for 2-3 minutes.
- 7
Emulsify Butter
Whisk in the cold butter cubes until emulsified. Keep warm.
Risotto Cake Preparation
- 8
Heat Broth
In a pot, heat the chicken or vegetable broth and keep warm.
- 9
- 10
Cook Rice
Gradually add broth, stirring until absorbed. Repeat until rice is creamy and al dente.
- 11
Make Cakes
Remove from heat, stir in Parmesan cheese and egg. Let cool, then form into cakes.
- 12
Fry Cakes
Coat cakes in breadcrumbs and pan-fry until golden brown.
Vegetable Preparation
- 13
Blanch Asparagus
Blanch asparagus in boiling water for 2 minutes, then shock in ice water.
- 14
Sauté Vegetables
Sauté asparagus and cherry tomatoes in olive oil for a few minutes until tender. Season with salt and pepper.