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Meyer Lemon Seared Halibut with Beurre Blanc Sauce
Meyer Lemon Seared Halibut with Beurre Blanc Sauce
Meyer Lemon Seared Halibut with Beurre Blanc Sauce
Item#: lemonhalibut
Ingredients
Buerre Blanc Sauce-
1 cup dry white wine (Chardonnay preferred)
1/3 cup minced shallots
1/4 cup unsalted butter, cut into 1/2 inch cubes, softened
3 tablespoons Olivas de Oro Meyer Lemon Olive Oil
3 tablespoons chopped fresh dill
2 teaspoons lemon zest
3 teaspoons lemon juice
Sea salt, to taste

Halibut-
2- 8 ounce halibut fillets (about 2 inch thick)
Sea salt, to season fillets
Black pepper, to season fillets
Olivas de Oro Meyer Lemon Olive Oil, enough for cooking the halibut

Details
Beurre Blanc Sauce- In a small sauce pan, heat wine and shallots over medium high heat, until reduced to 2 tablespoons, about 12-15 minutes. Turn off the heat. Gradually add each cube of butter into the reduction, whisking each piece to create a thicker emulsified sauce. Then whisk in the Meyer Lemon Olive Oil. Add the chopped dill, lemon zest and lemon juice into the sauce, whisking to combine. Taste the sauce and season with salt as needed. Set sauce aside.

Preparing the Halibut- Season each side of the halibut fillets with salt and pepper. In a large saute pan, add enough Meyer Lemon Olive Oil until it reaches about ⅛ inch of the side of the pan. Heat over high heat until oil starts to shimmer and and pan is hot. Add each halibut fillet to the pan presentation side down. Reduce heat to medium high and cook for 4-5 minutes. When the bottom of the fish is golden brown, flip to the other side. Reduce heat to medium low and heat until cooked through, making sure not to over cook the fillets, about 2-4 minutes. Transfer to plate. Gently reheat the Beurre Blanc Sauce, whisking to combine making sure not to over heat which will cause the sauce to separate. Serve each fillet with a cup of sauce. Enjoy!