Entertaining & Food
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Halibut with Lemon Beurre Blanc


Serves 4

1 shallot, minced
8 oz. white wine
2 oz. lemon juice
12 Tbls cold unsalted butter, cubed

Salt and pepper, to taste
4 portions 6-8 oz. halibut fillets, skin removed by fishmonger Salt and pepper to taste
1 Tbls olive oil for sautéing


Combine shallots, white wine and lemon juice in saucepan over medium-high heat and reduce to 2 Tbls. Reduce heat to low. Add butter, one cube at a time, whisking until the mixture is fully emulsified. Season with salt and white pepper. Keep mixture (lemon beurre blanc) on stove but not on heat until ready to serve. Preheat oven to 400°. Season halibut with salt and pepper. Heat a large, heavy, ovenproof skillet over medium-high heat. Add oil and coat skillet. Sear fish in skillet for 2-3 minutes and flip to the second side. Place the skillet in the preheated oven and roast for an additional 8-10 minutes. Remove from oven and let rest for 2 minutes. Serve each portion with a spoonful of lemon beurre blanc. Enjoy!!

Recipe : New Season Market

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