Food Musings

I love working with Halibut because its such a firm textured fish that mingles well with  just about any flavor and type of cooking.  It’s tastes great grilled with Asian sauces or baked with herbs but this technique of sauteeing and then finishing in the oven turns out the best.  Finishing the Halibut with a sauce of wine, butter and shallots gives you an elegant meal that is delicious and looks so appetizing.

This recipe has been adapted from a cooking class I took about six years ago from Roy Harland, a respected chef in Central California.    Thank you Roy!

Roasted Halibut with Pan Sauce

• (4) 6 ounce portions Halibut
• 2 tablespoons olive oil
• 1 lemon
• Salt to taste
• Lemon pepper
• Dried dill
• 2 medium shallots, minced
• ½ cup dry white wine
• 4 ounces butter, cut into 1/2 “ cubes
• Fresh herbs (chives, taragon or dill)

Pre-heat oven to 440°.  Place fish portions on small sheet pan.  Drizzle oil on fish, turning to coat well.  Squeeze ½ lemon juice over fish.  Season fish well on both sides with salt, lemon pepper, and dried dill. 

Add oil to large sauté pan (oven compatible) over medium heat.  When very hot, but not smoking, add the fish and cook until nicely browned, about 2 minutes.  Turn fish over and place the pan in oven to finish cooking (about 6-8 min per inch of thickness).

Fish will just begin to feel firm to the touch when done.  Do not overcook!  Remove cooked fish to a plate and keep warm.

Return pan to medium heat on stovetop and add shallots. (careful, the pan handle will be Hot!). Cook until translucent and just begins to brown.  Deglaze with wine and remaining lemon.   Reduce by half and swirl in butter cubes, a few at a time, until the sauce slightly emulsifies and is glossy (swirling the pan helps thicken it).  Stir in herbs and adjust seasonings.

Place fish on plates and drizzle with sauce.