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Crispy Pan-Seared Halibut Recipe with Easy Creamy Beurre Blanc Sauce

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A simple yet elegant seafood dish featuring crispy pan-seared halibut fillets paired with a creamy, tangy beurre blanc sauce. Perfect for weeknight dinners or impressing guests with minimal fuss.

Ingredients

Scale
  • 4 halibut fillets, about 6 ounces each, skin-on or skinless
  • Sea salt and freshly ground black pepper, to season
  • 2 tablespoons olive oil or neutral cooking oil (such as grapeseed oil)
  • 4 tablespoons unsalted butter (about 60 grams), divided
  • 2 small shallots, finely minced
  • 1/2 cup dry white wine (120 ml), such as Sauvignon Blanc
  • 2 tablespoons white wine vinegar
  • 1/4 cup heavy cream (60 ml), optional
  • 1 teaspoon fresh lemon juice
  • Fresh herbs (parsley or chives), optional for garnish

Instructions

  1. Pat the halibut fillets dry with paper towels to remove excess moisture. Season both sides generously with sea salt and freshly ground black pepper. (5 minutes)
  2. Heat a non-stick or heavy-bottomed skillet over medium-high heat. Add 1 tablespoon of olive or grapeseed oil and 2 tablespoons of unsalted butter. Let the butter melt and foam but not brown. (3 minutes)
  3. Place the fillets skin-side down (if skin-on) in the hot skillet. Press down lightly with a spatula for about 10 seconds to prevent curling. Cook without moving for 4-5 minutes until edges turn opaque and skin is golden and crisp. (5 minutes)
  4. Flip the fillets carefully using a fish spatula and cook for another 2-3 minutes until the fish is just cooked through and flakes easily with a fork. Avoid overcooking. (3 minutes)
  5. Transfer the halibut to a warm plate and tent loosely with foil to keep warm. (2 minutes)
  6. In a small saucepan, combine minced shallots, white wine, and white wine vinegar. Bring to a gentle simmer over medium heat and reduce by half until slightly syrupy, about 8-10 minutes. (10 minutes)
  7. Lower the heat and whisk in the remaining 2 tablespoons of cold unsalted butter gradually, a few pieces at a time, until the sauce emulsifies and thickens to a creamy consistency. (3 minutes)
  8. Stir in heavy cream (if using) and fresh lemon juice. Adjust seasoning with salt and white pepper to taste. Keep warm but do not boil. (2 minutes)
  9. Spoon the creamy beurre blanc sauce over the crispy pan-seared halibut fillets. Garnish with chopped fresh herbs if desired. (2 minutes)

Notes

Pat the fish dry thoroughly before cooking to ensure crispiness. Use a hot pan and do not overcrowd it. Whisk cold butter slowly into the sauce off heat to prevent breaking. Avoid overcooking the halibut to keep it moist and tender. The sauce can be made dairy-free by substituting butter with vegan butter or olive oil and heavy cream with coconut cream.

Nutrition

Keywords: halibut, pan-seared fish, beurre blanc sauce, seafood recipe, crispy fish, easy dinner, creamy sauce, French cuisine

Find it online: https://cooksyla.com/crispy-pan-seared-halibut-recipe-with-easy-creamy-beurre-blanc-sauce/