Description
This Tasty Halibut with Buerre Blanc features tender halibut fillets cooked to perfection and served with a rich and creamy buttery sauce.
Ingredients
- 2 halibut fillets
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 1 cup heavy cream
- 8 tablespoons unsalted butter, cut into cubes
- 1 tablespoon lemon juice
- Chopped fresh parsley for garnish
Instructions
- Season the halibut fillets with salt and pepper.
- In a skillet, heat the olive oil over medium heat. Add the halibut fillets and cook for about 4-5 minutes on each side or until fully cooked and flaky. Remove and keep warm.
- In the same skillet, add the chopped shallot and cook until translucent.
- Pour in the heavy cream and bring to a simmer.
- Gradually whisk in the butter, piece by piece, until the sauce is smooth and emulsified.
- Stir in lemon juice and adjust seasoning as needed.
- Serve the halibut with the beurre blanc sauce drizzled on top, garnished with chopped parsley.
Notes
For enhanced flavor, consider marinating the halibut in lemon juice and olive oil for 20-30 minutes before cooking. Use a fish spatula for gentle flipping.
