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Healthy Halibut with Buerre Blanc Recipe

Healthy Halibut with Buerre Blanc Recipe
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★★★★★

4.8 from 7 reviews

This Healthy Halibut with Beurre Blanc recipe features tender halibut cheeks pan-seared to perfection and served with a luscious dill-infused beurre blanc sauce. The rich, buttery sauce is brightened with lemon juice and fresh dill, creating a harmonious balance of flavors that complement the delicate fish. Ideal for a sophisticated yet healthy meal, this dish highlights fresh ingredients and simple techniques for a restaurant-quality experience at home.

Ingredients

Scale

Beurre Blanc Sauce

  • 1 tablespoon finely chopped shallots
  • 2 tablespoons white wine
  • 2 tablespoons freshly squeezed lemon juice
  • 8 tablespoons cold unsalted butter, cut into tablespoon pieces
  • Salt to taste
  • White pepper to taste
  • 1 teaspoon chopped fresh dill

Halibut

  • 4 to 8 pieces of halibut cheeks
  • 1 teaspoon grapeseed or vegetable oil
  • 1 teaspoon unsalted butter
  • Salt to taste
  • 1/4 lemon (for squeezing over cooked fish)

Instructions

  1. Prepare Ingredients: Mince the shallots and set aside. Squeeze fresh lemon juice and measure the white wine. Cut cold unsalted butter into tablespoon pieces for easy incorporation.
  2. Create the Flavor Base: In a small saucepan over medium heat, combine shallots, lemon juice, and white wine. Simmer until the liquid reduces by about two-thirds and becomes syrupy, concentrating the flavors.
  3. Mix in Butter for the Beurre Blanc: Reduce heat to the lowest setting. Gradually whisk in the cold butter pieces one at a time, forming a smooth, creamy emulsion. Season the sauce with kosher salt and white pepper to taste. Optionally, add a bit more lemon juice to adjust brightness. Keep the sauce warm and whisk frequently to prevent separation.
  4. Prepare and Cook the Fish: Heat a non-stick pan over medium heat and add grapeseed oil and unsalted butter. Pat the halibut cheeks dry and season lightly with salt. Cook fish for 1 to 2 minutes per side until just cooked through. Finish with a squeeze of fresh lemon juice for brightness.
  5. Finalize the Beurre Blanc: Finely chop fresh dill and whisk it into the warm beurre blanc sauce to infuse a fresh herbal note.
  6. Serve and Enjoy: Plate the halibut cheeks and drizzle generously with the dill-beurre blanc sauce. Enjoy the elegant combination of flavors and textures.

Notes

  • Use cold butter for the sauce to ensure proper emulsification and a smooth texture.
  • Halibut cheeks are tender and cook quickly; avoid overcooking to maintain their delicate texture.
  • Grapeseed oil is preferred for its high smoke point, but vegetable oil can be used as a substitute.
  • If fresh dill is unavailable, fresh parsley or tarragon can be used for a different but pleasant flavor.
  • Serve immediately for the best texture and flavor, as beurre blanc can separate if reheated aggressively.

Nutrition

Keywords: halibut recipe, beurre blanc, healthy seafood, pan-seared fish, dill sauce, lemon butter sauce

Find it online: https://nayabaker.com/healthy-halibut-with-buerre-blanc-recipe/