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Halibut Beurre Blanc 💛 One of my favorite combos of all time! Such a quick, easy and delicious meal.
If you loved this recipe, check out my Miso Patagonian Toothfish!
Why You’ll Love Halibut Beurre Blanc
This fish is amazing. Beurre blanc is one of my favorite sauces of all time, and it goes perfectly with halibut. It is creamy, rich, buttery and it has a kick of acid which is very important. Honey doesn’t normally go in there, but I love the balance it creates.
How To Prepare Halibut Beurre Blanc
🧂 First, preheat a pan on high for 2 minutes. Add in some olive oil and after 30 seconds, add in your salted fish. Then, sear on medium high for 4-5 minutes, flip over. Sear for 1-2 minutes. Cover, turn heat off and let it rest for 2 minutes.
🍷 Secondly, to a saucepan add your shallot, vinegar and wine. Then, bring to a simmer and reduce to 1/3. It should be almost all absorbed by the shallot. Add in honey.
🧈 Off heat add your cold butter, 2 tbsp at a time and emulsify. Add more butter if you want it creamier.
🐟 Lastly, serve the fish over it, top it with black pepper and micro arugula.
Substitutions and Variations for Halibut Beurre Blanc
- You can use any fish or seafood of your choice, such as scallops.
- You can use 0% alcohol wine, Giesen has a great selection.
Chef Nadia’s Tip 🐟
Make sure you cube the butter and add it off heat. Emulsify well.
Similar Recipes
Common Questions
Yes of course! You can use any fish of your choice. This recipe works extremely well with scallops too.
You can use 0% alcohol wine, Giesen has a great selection.
I use Local Hive and Nature Nate’s.
Halibut Beurre Blanc
Ingredients
- 2 Halibut filets, 6-8 oz
- 1 Shallot, small, brunoise
- 1/3 cup Dry white wine
- 2.5 tbsp White wine vinegar
- 1/2 tsp Honey
- 8 tbsp Butter, cold
- Black pepper, to taste
- Salt , to taste
- Micro arugula
Instructions
- First, preheat a pan on high for 2 minutes. Add in some olive oil and after 30 seconds, add in your salted fish. Then, sear on medium high for 4-5 minutes, flip over. Sear for 1-2 minutes. Cover, turn heat off and let it rest for 2 minutes.
- Secondly, to a saucepan add your shallot, vinegar and wine. Then, bring to a simmer and reduce to 1/3. It should be almost all absorbed by the shallot. Add in honey.
- Off heat add your cold butter, 2 tbsp at a time and emulsify. Add more butter if you want it creamier.
- Lastly, serve the fish over it, top it with black pepper and micro arugula.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
