15 Jun Pan-Seared Halibut with Citrus Butter Sauce
4 (5-ounce) wild halibut fillets, each about 1″ thick
Freshly ground black pepper
1/4 cup butter
2 teaspoons minced garlic
1 shallot, minced
3 tablespoons dry white wine
1 tablespoon freshly squeezed lemon juice
2 teaspoons chopped fresh parsley
2 tablespoons olive oil
1. Pat the fish dry with paper towels and then lightly season the fillets with salt and pepper. Set aside on a paper towel-lined plate.
2. Place a small saucepan over medium heat and melt the butter.
3. Saute the garlic and shallot until tender, about 3 minutes.
4. Whisk in the white wine, lemon juice, and orange juice and bring the sauce to a simmer, cooking until it thickens slightly about 2 minutes.
5. Remove the sauce from the heat and stir in the parsley; set aside.
6. Place a large skillet over medium-high heat and add the olive oil.
7. Panfry the fish until lightly browned and just cooked through, turning them over once, about 10 minutes in total.
8. Serve the fish immediately with a spoonful of sauce for each.