Alaskan Fingerling Halibut Recipe

Boil potatoes

Place fingerling potatoes in a medium saucepan and cover with cold salted water (about 1 inch above potatoes). Bring to a boil over high heat, then reduce to a simmer and cook until tender when pierced with a fork, 12–15 minutes depending on size. Drain and set aside, keep warm.

Blanch green beans

While potatoes cook, bring a second pot of salted water to a boil. Add trimmed green beans and blanch 2–3 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking. Drain and toss with 1.5 tbs olive oil, 0.5 tsp salt and 0.25 tsp black pepper; keep warm or at room temperature.

Pat halibut fillets dry with paper towels. Sprinkle both sides with 1.5 tsp kosher salt (divided) and 1 tsp freshly ground black pepper. Rub lemon zest over the top of each fillet. Let sit at room temperature for 10 minutes while finishing vegetables and warming pans.

Sear halibut

Heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add 1 tbs olive oil and 1 tbs butter. When butter foams and oil shimmers, place halibut fillets skin-side down (if skin-on). Press gently with a spatula for 10–15 seconds to ensure even contact. Cook undisturbed until skin is crisp and underside is golden, 3–4 minutes depending on thickness. Flip fillets and reduce heat to medium. Cook on the other side 2–3 minutes until opaque and just cooked through (internal temperature ~130–135°F / 54–57°C). Transfer fillets to a warm plate and tent loosely with foil.

Make pan sauce

With skillet still over medium heat, add the remaining 2 tbs butter. Add minced shallot and cook 1–2 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Pour in 1 cup dry white wine (or stock) to deglaze the pan, scraping up browned bits from the bottom. Bring to a simmer and reduce by about half (3–5 minutes). Stir in 2 tbs fresh lemon juice, 1 tbs honey and 1 tsp Dijon mustard. Whisk to combine and simmer 1–2 minutes to slightly thicken. Taste and season with remaining salt and pepper as needed. Stir in chopped parsley and optional 1 tsp capers. Off the heat, swirl in any resting juices from the halibut plate. If desired, whisk in an extra small knob of cold butter (about 1 tbs) to finish the sauce with a glossy sheen.

Return the halibut briefly to the pan (skin-side up) for 20–30 seconds to rewarm and coat with sauce, then plate.

Divide warm potatoes and dressed green beans among four plates. Place one halibut fillet on each plate and spoon the pan sauce over the fish and a little around the vegetables. Garnish with additional chopped parsley and a lemon wedge if desired. Serve immediately.