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Halibut with Zesty Lemon Beurre Blanc

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A delicate halibut dish with a zesty lemon beurre blanc that captures the essence of summer dining.

Ingredients

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  • 4 halibut fillets (6 ounces each)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1 cup white wine (preferably Sauvignon Blanc)
  • 2 tablespoons shallots, finely chopped
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1/2 cup unsalted butter, cut into small pieces and chilled
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions

  1. Season the halibut fillets with salt and black pepper on both sides. Let them sit at room temperature for about 15 minutes.
  2. Heat the olive oil in a large skillet over medium-high heat. Once hot, carefully place the halibut fillets in the pan, skin-side down if applicable. Cook for about 4-5 minutes on each side until golden brown and flaky. Remove the halibut from the skillet and set aside on a warm plate.
  3. Add the white wine and shallots to the same skillet. Increase the heat to high and bring it to a boil, scraping the bottom of the pan to release any flavorful bits. Let it reduce by half, approximately 3 minutes.
  4. Stir in the lemon zest and fresh lemon juice into the wine reduction. Allow it to simmer for an additional 2 minutes.
  5. Lower the heat to medium-low. Gradually whisk in the chilled pieces of butter, one at a time, allowing each piece to melt and emulsify into the sauce before adding the next. Continue until all the butter is incorporated and the sauce is smooth and creamy.
  6. Taste the beurre blanc and adjust the seasoning with salt and freshly cracked black pepper.
  7. Serve by placing a halibut fillet on each plate and drizzling generously with the zesty lemon beurre blanc. Garnish with fresh parsley if desired.

Notes

For a lighter version, substitute butter with olive oil but expect a different flavor profile.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/halibut-zesty-lemon-beurre-blanc/

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