Entrees, Seafood

Pan seared Halibut with buerre blanc sauce

Nothing better than a weekend trip to the Oregon Coast. It usually means a fresh fish night back home. Even on a long work day this is an easy quick fix. Even the decadent buerre blanc sauce. Its a white wine reduction with emulsified butter, dill and lemon. So tasty on fish.

1 lb fresh halibut. Cut filets before cooking. I learned this the hard way. My filets are not clean cut.

buerre blanc sauce

Bring 1 cup Chardonnay and 2/3 cup minced shallots to a low boil. Reduce to two tbs. (approximately 25 min)

Add 1/2 cup butter slowly over low- no heat constantly stirring whisk. 1 tbs at a time.

Add 1 tbs dill

2 tsp lemons zest

Hot skillet two tbs hot grape seed or canola pot.

Place dried fish skin up.

Hot seat 5 min.

Flip three min more other side.

Toss in cooked shrimp to just heat thru to warm.

Serve over Wilde rice

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