Pan seared halibut with lemon butter sauce
Pan seared halibut with lemon butter sauce

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, pan seared halibut with lemon butter sauce. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

TIP: The lemon butter halibut is done when the whole filet is opaque and flakes easily. Can You Make Pan Seared Halibut Recipe Ahead? Drizzle a little lemon butter sauce over each serving plate.

Pan seared halibut with lemon butter sauce is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Pan seared halibut with lemon butter sauce is something which I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook pan seared halibut with lemon butter sauce using 8 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Pan seared halibut with lemon butter sauce:
  1. Get Skinless halibut filets
  2. Prepare 1 cup white wine
  3. Prepare 1 large shallot
  4. Get 1/2 cup unsalted butter
  5. Make ready Herbs (parsley)
  6. Prepare High temperature cooking oil
  7. Make ready 2 tsp lemon zest
  8. Make ready 3 tsp lemon juice

Pan-seared halibut recipe with a creamy lemon dill sauce. Tender halibut filets are pan-seared and served golden with a sweet French lemon-dill beurre blanc sauce. When I was in culinary school, I remember seeing a flyer that displayed a perfectly cooked and plated piece of halibut fillet. Carefully tip pan forward to let the sauce gather in one section, and use a spoon to ladle back over the fish.

Steps to make Pan seared halibut with lemon butter sauce:
  1. Cut butter into cubes and put in the refrigerator
  2. Add 1 cup wine and shallots into a saucepan on medium high until reduced to 2 tbsp (12-15 minutes)
  3. Remove filets from the fridge, pat with paper towel
  4. Once the sauce is reduced, turn off the heat
  5. Gradually add the butter, whisking in 1 cube at a time
  6. Once finished, add lemon zest, lemon juice, and herbs. Whisk again
  7. Taste and set aside, or keep on low simmer
  8. Place a large pan with oil on medium high heat
  9. Once the pan is hot, generously salt and pepper filets
  10. Add filets to the pan. Add salt and pepper. Press down on the filet
  11. Cook 4 minutes one side. Add butter periodically to stop high splashing
  12. Flip filet. Reduce to medium low. Cook for another 2-4 minutes, depending on thickness.
  13. Remove filet. Filet should be firm on top. Place on paper towel covered plate to cool

Stir butter and parsley into mushroom mixture. Stir constantly until butter melts and forms a sauce; remove from heat and season with salt and black pepper. I doubled this recipe and my lemon was large. For the lemon butter: Whisk together the lemon juice, salt, pepper, lemon zest and butter in a deep medium bowl until well blended (mixture will be like a thick sauce). Turn the fish over using a flexible metal spatula.

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