Pan Seared Halibut with Sun-dried Tomato Beurre Blanc

Location in combination with method of capture are important considerations when buying sustainable halibut.

Check here for more sustainability details about halibut.

• 1 ½ lbs fresh California line caught halibut filet
• 1 medium shallot (fine diced)
• 2 cloves garlic (fine diced)
• 2 Tbsp olive oil
• ½ cup dry white wine
• ½ cup heavy whipping cream
• 6 each sun dried tomatoes
• 2 Tbsp butter
• Salt and pepper

Sauce: Heat ½ Tbsp oil in sauté pan on medium heat. Add shallot and garlic and sweat (sauté for 3 min without browning). Add sun dried tomatoes and sauté for 3 min. Add wine and sauté for approx. 4 min until all alcohol has evaporated (smell the fumes when the wine is first added, when the initial pungent aroma turns to a sweeter smell it is ready). Add the cream and heat for approx. 3 min.

Remove from heat and whisk in butter (whisk until all butter is combined and then leave off heat). Strain sauce into sauce pan and put 1 ½ Tbsp of strained material back into sauce, add pinch of salt and 1tsp fine ground black pepper, whisk to combine and reserve for service.

Halibut: Cut halibut into four equal portions. Lightly salt and pepper both sides. Heat 1 ½ Tbsp oil in sauté pan on high heat. Add halibut and sauté for 4 min (do not disturb for 4 min to create a crust). Turn halibut and sauté for another 4 min or until halibut is cooked throughout. Place halibut on warmed plates, top with ¼ of the sauce and serve with baked sweet potato.

Serves four.
 

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