Name: Breathtaking Halibut with Lemon Beurre Blanc Recipe in 25 Minutes Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: French
Ingredients: 2 halibut fillets (6 oz each); Salt and pepper to taste; 1/2 cup white wine; 2 tbsp lemon juice; 1/4 cup heavy cream; 1/2 cup unsalted butter (cold, cubed); 1 tbsp chopped fresh parsley

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Introduction

This halibut recipe with lemon beurre blanc sauce is a simple yet elegant dish that comes together in just 25 minutes. The rich, tangy sauce perfectly complements the tender, flaky fish, making it a perfect choice for both weeknights and special occasions.

Two thick, golden-brown seared fish fillets sit on a white plate with a pool of creamy light yellow sauce around them. The fish has a crispy, slightly charred crust with visible herbs baked into the sides. A smooth white cream sauce with finely chopped green herbs covers the tops and flows down the sides, garnished with small bright green parsley sprigs on top. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 halibut fillets (6 oz each)
1/2 cup white wine
2 tbsp lemon juice
1/4 cup heavy cream
1/2 cup unsalted butter (cold, cubed)
Salt and pepper to taste
1 tbsp chopped fresh parsley

Instructions

Step 1: Season halibut fillets with salt and pepper on both sides.
Step 2: Heat a pan over medium-high heat and sear the halibut for 3 to 4 minutes on each side until golden brown and cooked through.
Step 3: Remove the halibut from the pan and set aside on a warm plate.
Step 4: In the same pan, add the white wine and lemon juice. Bring to a simmer and cook until the liquid reduces by half.
Step 5: Stir in the heavy cream and simmer for an additional minute.
Step 6: Reduce heat to low, then whisk in the cold, cubed butter one piece at a time until the sauce is smooth and emulsified.
Step 7: Spoon the lemon beurre blanc sauce over the halibut fillets and garnish with chopped fresh parsley before serving.

Tips & Variations

Keep the butter cold and add it slowly to ensure the sauce emulsifies smoothly without breaking.
Do not let the sauce boil after adding the butter to prevent separation.
For a different herbal note, try substituting parsley with tarragon or chives.
Serve with steamed vegetables or a light salad for a complete meal.

Storage

Store any leftover halibut and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a low oven or warm the sauce slowly on the stove; avoid boiling to maintain texture. Best enjoyed fresh for optimal flavor and texture.

How to Serve

A thick, golden-brown cooked fish fillet sits in the center of a white plate with a creamy white sauce beneath and on top of it. The fish has a crispy, textured browned top layer, while the inside layers show soft, flaky white flesh flecked with green herbs. The creamy sauce pools around the base of the fish and has small green herb pieces sprinkled throughout, with a few larger parsley leaves decorating both the sauce and the top of the fish. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of fish for this recipe?

Yes, firm white fish like cod or sea bass also work well with lemon beurre blanc sauce and similar cooking times.

What if I don’t have white wine?

You can substitute with chicken or vegetable broth and a splash of white wine vinegar for acidity, though it will slightly alter the flavor profile.