Pan seared halibut with lemon butter sauce is the nomero uno that appears to many people’s thought when it arrives to a perfect meal. Today, we are going to tell you procedures on cooking a comforting Pan seared halibut with lemon butter sauce.
We hope you got benefit from reading it, now let’s go back to pan seared halibut with lemon butter sauce recipe. You can cook pan seared halibut with lemon butter sauce using 8 ingredients and 13 steps. Here is how you cook it.
Firstly, here are the ingridients that you should ready to serve Pan seared halibut with lemon butter sauce:
- Prepare of Skinless halibut filets.
- Provide 1 cup of white wine.
- Get 1 of large shallot.
- You need 1/2 cup of unsalted butter.
- Provide of Herbs (parsley).
- Prepare of High temperature cooking oil.
- Provide 2 tsp of lemon zest.
- You need 3 tsp of lemon juice.
After readying the ingridients, now we are set to make our yummy Pan seared halibut with lemon butter sauce:
- Cut butter into cubes and put in the refrigerator.
- Add 1 cup wine and shallots into a saucepan on medium high until reduced to 2 tbsp (12-15 minutes).
- Remove filets from the fridge, pat with paper towel.
- Once the sauce is reduced, turn off the heat.
- Gradually add the butter, whisking in 1 cube at a time.
- Once finished, add lemon zest, lemon juice, and herbs. Whisk again.
- Taste and set aside, or keep on low simmer.
- Place a large pan with oil on medium high heat.
- Once the pan is hot, generously salt and pepper filets.
- Add filets to the pan. Add salt and pepper. Press down on the filet.
- Cook 4 minutes one side. Add butter periodically to stop high splashing.
- Flip filet. Reduce to medium low. Cook for another 2-4 minutes, depending on thickness..
- Remove filet. Filet should be firm on top. Place on paper towel covered plate to cool.
When I was in culinary school, I remember seeing a flyer that displayed a perfectly cooked and plated piece of halibut fillet. For the lemon butter: Whisk together the lemon juice, salt, pepper, lemon zest and butter in a deep medium bowl until well blended (mixture will be like a thick sauce). Turn the fish over using a flexible metal spatula. Stir butter and parsley into mushroom mixture. Stir constantly until butter melts and forms a sauce; remove from heat and season with salt and black pepper.
Recipe : Pan seared halibut with lemon butter sauce
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