Pan-Roasted Halibut with Lemon Beurre Blanc

Pan-Roasted Halibut with Lemon Beurre Blanc

Ingredients (2 portions):

• 2 halibut fillets (6 oz each)
• ½ cup white wine
• 2 tbsp shallots, minced
• 1 lemon (juice & zest)
• 4 tbsp cold butter
• Olive oil, salt, pepper

Method:

1. Season halibut, sear skin-side down in hot oil until crisp (~4 min). Flip & cook 2 min.
2. In small pan, reduce wine & shallots until almost dry.
3. Slowly whisk in cold butter cubes, add lemon juice. Season.

Pro Tip: Keep butter very cold for emulsification; don’t overheat or sauce splits.

Plating Idea: Plate halibut on wilted spinach, spoon beurre blanc around fish, top with lemon zest.