Ingredients
Scale
- 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
- Season halibut fillets with salt and pepper, and let sit for 15 minutes.
- Heat olive oil in a skillet over medium-high heat.
- Cook halibut for 4-5 minutes on each side until golden brown and flaky. Remove and keep warm.
- In the same skillet, add wine and shallots, increase heat to high, and boil until reduced by half (about 3 minutes).
- Stir in lemon zest and juice, simmering for 2 more minutes.
- Lower heat to medium-low, and whisk in butter pieces one at a time until smooth and creamy. Season with salt and pepper.
- Serve halibut with sauce drizzled over it, garnished with parsley if desired.
Notes
Use fresh halibut for best flavor. Adjust lemon juice for desired tanginess. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Seafood
- Diet: Pescatarian
Nutrition
- Serving Size: 1 fillet
- Calories: 320
- Sugar: 1g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 75mg