Ingredients:

  • 4 Halibut fillets (6 oz / 170g each), skinless
  • 2 tbsp avocado oil or grapeseed oil
  • 1.5 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 1 tbsp unsalted butter
  • 0.25 cup dry white wine
  • 2 tbsp fresh lemon juice
  • 1 medium shallot, finely minced
  • 0.5 cup cold unsalted butter, cubed
  • 1 tbsp heavy cream
  • 1 tbsp fresh chives, finely chopped

Instructions:

  1. Pat the 170g halibut fillets dry with paper towels on all sides to remove every trace of surface moisture.
  2. Season the fish generously with kosher salt and black pepper. Let them sit for 5 minutes, then pat them dry one more time.
  3. Heat oil in a stainless steel or cast iron skillet over medium-high heat until shimmering. Carefully place the fillets in the pan, pressing down slightly with a fish spatula for 10 seconds.
  4. Sear the fish undisturbed for 4-5 minutes until a golden-brown crust forms and the fish releases naturally from the pan. Flip the fillets.
  5. Add 1 tablespoon of butter to the pan. Baste the fish with the melting butter for 2-3 minutes or until the internal temperature reaches 60°C (140°F). Remove fish to a warm plate and let rest.
  6. For the sauce: In a small saucepan over medium heat, combine white wine, lemon juice, and minced shallots. Simmer until the liquid has reduced by half.
  7. Whisk in the heavy cream. Reduce heat to low and begin whisking in the cold cubes of butter one by one. Maintain a constant whisking motion to create a thick, velvety emulsion. Do not let the sauce boil.
  8. Stir in the fresh chives. Spoon the lemon beurre blanc over the rested halibut fillets and serve immediately.