Flétan / Halibut Recipe

Prepare fish

Pat halibut fillets very dry with paper towels. If thick (over 1 1/2 inches), allow to sit at room temperature 10–15 minutes to take off chill for even cooking. Season both sides with kosher salt and freshly ground black pepper. Lightly dust both sides with the all-purpose flour, shaking off excess.

Preheat pan

Place a large heavy skillet (stainless steel or cast-iron) over medium-high heat. Add 1 tablespoon neutral oil and 1 tablespoon unsalted butter. Heat until butter foams and just begins to brown lightly and oil shimmers (about 1–2 minutes).

Sear halibut

Carefully add fillets to the pan, skin-side down if skin-on. Press gently with a spatula for 10–15 seconds to keep contact. Reduce heat to medium. Cook without moving until skin is crisp and golden, about 3–5 minutes depending on thickness. Flip fillets and cook 2–4 minutes more until an instant-read thermometer inserted into the thickest part reads 125–130°F (52–54°C) for medium-rare to medium (fish will continue to carryover cook). Transfer fish to a warm plate and loosely tent with foil to rest while you make the pan sauce.

Sauté shallot

Return the skillet to medium heat (if pan looks dry, add 1 tsp oil). Add the minced shallot to the hot pan and sauté, stirring, until translucent and fragrant, about 30–45 seconds — do not let it brown.

Deglaze

Pour in the white wine (or stock) to deglaze, scraping up browned bits from the bottom of the pan with a wooden spoon. Allow the liquid to reduce by about half, 1–2 minutes, concentrating the flavor.

Finish sauce

Lower heat to medium-low. Stir in the heavy cream and let it heat through and slightly thicken, about 1 minute. Off the heat, whisk in the cold butter pieces one at a time to emulsify and create a glossy sauce. Stir in lemon zest and 1 tablespoon lemon juice, then add chopped parsley and sliced chives. Taste and adjust seasoning with salt and freshly ground pepper as needed.

Plate

Place a small handful of microgreens or baby arugula on each plate if using. Spoon a little sauce on the plate, set the rested halibut fillet on top (skin-side up if crisp), and spoon additional sauce over the fillet. Garnish with a lemon wedge and an extra sprinkle of chopped parsley or chives.