Halibut with Lemon Beurre Blanc

Crisp-skinned, butter-basted halibut finished with a bright, silky lemon beurre blanc. The fish is seared skin-side down for a shattering crust, then gently basted with garlic and thyme to 125°F for a tender, moist interior. The classic beurre blanc draws acidity from lemon and vinegar (and a splash of dry white wine per the method), emulsified with cold butter for a glossy, restaurant-quality sauce.

Suggested Pairing: 2024 PlumpJack Reserve Chardonnay

Ingredients

Halibut

  • 2 halibut fillets, skin-on, 6 oz each
  • Kosher salt
  • Freshly cracked black pepper
  • 1–2 tbsp neutral oil (grapeseed or canola)
  • 2 tbsp unsalted butter
  • 2 garlic cloves, crushed (skin-on)
  • 2–3 sprigs fresh thyme

Lemon Beurre Blanc

  • 1 shallot, finely minced
  • 2–3 tbsp dry white wine
  • 1 tbsp white wine vinegar
  • 1 tbsp fresh lemon juice
  • 1–2 tsp lemon zest (optional)
  • 6 tbsp cold unsalted butter, cubed
  • Salt, to taste

Instructions

Halibut

  1. Pat fillets dry. Lightly score the skin. Season with salt; rest 15–20 minutes.
  2. Heat a heavy pan over medium-high. Add oil, place fish skin-side down, and press gently with a spatula.
  3. Cook until 70–80% done and skin is crisp (about 5–6 minutes).
  4. Lower heat, add butter, garlic, and thyme. Baste flesh side until temp reaches ~125°F.
  5. Flip briefly to finish; rest 1–2 minutes. Optional: a squeeze of lemon or sauce.

Lemon Beurre Blanc

  1. In a saucepan, combine shallot, wine, vinegar, and lemon juice. Reduce to ~2 tbsp.
  2. Lower heat; whisk in butter cubes gradually until creamy.
  3. Strain (optional), and season with salt and zest. Keep warm, not hot.

Tip: Keep the pan hot enough to sizzle without smoking for crisp skin.

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