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Halibut with Zesty Lemon Beurre Blanc

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Indulge in the exquisite flavors of Halibut with Zesty Lemon Beurre Blanc, a dish that captures the essence of gourmet dining while remaining surprisingly simple to prepare. This recipe combines perfectly seared halibut fillets with a velvety lemon beurre blanc sauce made from white grape juice, shallots, and fresh lemon juice. The result is a harmonious blend of bright citrus notes and buttery richness that elevates any meal into a special occasion. Whether you’re hosting friends or enjoying a quiet dinner at home, this delightful seafood dish promises to impress.

Ingredients

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

Instructions

  1. Season halibut fillets generously with salt and black pepper on both sides. Let sit at room temperature for about 15 minutes.
  2. In a large skillet, heat olive oil over medium-high heat until shimmering. Add seasoned halibut fillets skin-side down (if applicable) and cook for about 4-5 minutes until golden brown. Flip carefully and cook for another 4 minutes until flaky. Remove from heat.
  3. In the same skillet, add white grape juice and shallots. Bring to a boil, scraping up any bits stuck to the pan. Reduce by half for about three minutes.
  4. Stir in lemon zest and lemon juice; simmer for two more minutes.
  5. Lower heat to medium-low; whisk in chilled butter one piece at a time until emulsified into a creamy sauce. Season with salt and pepper to taste.
  6. Plate halibut fillets, drizzle with beurre blanc, garnish with parsley if desired, and serve warm.

Nutrition

Find it online: https://kitchenmealplan.com/halibut-with-zesty-lemon-beurre-blanc/