Halibut with Lemon Brown Butter Sauce. Recipe by Peggy Fiandaca featuring Halibut from Sena Sea
Brown Butter Sautéed Wild-Caught Halibut
Serves 4. Recipe by Peggy Fiandaca.
Brown butter, also known as beurre noisette in French.
Fish Notes -
If you do not live next to where the fish are caught, do not shy away from flash-frozen halibut from a reputable fisherman like Sena Sea that focuses on sustainable, abundance fishing in Alaska. Alaskan Halibut is prized for its clean taste, versatile texture, and dependable mild flavor. It’s a lean, high-protein whitefish.
Watch this fun and informative Seafood & Wine Pairing episode of Big Blend Radio’s “Wine Time with Peggy” Podcast with Peggy Fiandaca of LDV Winery, and Sena Wheeler of Sena Sea. You can also listen/download it on Podbean.
Fish Preparation -
Keep fish frozen until ready to eat
30 minutes to thaw in cold water with bag sealed
Once thawed, remove from packaging, rinse in cold water, and pat dry
Ingredients -
6 to 8 oz portions of Alaskan Halibut (1 to 1 ½ inch thick)
3 tablespoons extra-virgin olive oil
5 tablespoons salted or unsalted butter, cut into equal pieces so it melts uniformly
2 teaspoons Kosher salt
1 ¼ teaspoon fresh cracked pepper
Directions -
In a large non-stick skillet over medium heat, add 3 tablespoons of oil and sauté the halibut for 3 to 4 minutes on one side.
Flip the halibut and add the butter. Swirl the pan so the butter melts easily. Begin basting the fish by tilting the skillet slightly to get the butter to the bottom of the pan and use a spoon to baste the halibut filets with the butter. The butter will begin to bubble and brown. Basting helps to keep the fish moist and flavorful. Stop cooking the butter as soon as it smells toasted and changes in color (blonde or tan coloring). About 2 to 3 minutes.
Remove the halibut to a plate to rest so that the juices can redistribute, ensuring a tender texture.
Check for and remove any pin bones before plating. Place halibut over rice or alongside lemon-roasted potatoes cover with brown butter sauce.
NOTE: To add more flavor, add chopped fresh herbs as you brown the butter. Herbs such as sage or thyme add wonderful flavor. Or freshly squeezed lemon or a splash of white wine.
Wine Pairing -
Pair with LDV Winery’s 2022 Viognier (barrel-aged for 24 months in French oak), which provides a hint of butter and oak. Also, consider a California Chardonnay or other light barrel-aged white wine.
Learn more about LDV Winery at https://ldvwinery.com/
Listen to more of Big Blend Radio’s “Wine Time with Peggy” Podcast Episodes: https://wine-time-peggy.podbean.com/