This recipe combines the delicate flavors of seared halibut with a rich and tangy Lemon Dill Beurre Blanc sauce, served alongside tender roasted Brussels sprouts.
Halibut with Lemon Dill Beurre Blanc and roasted Brussel Sprouts
Posted by : Capp'n Finley / On : May 15, 2024
Seared Halibut with Lemon Dill Beurre Blanc and Roasted Brussels Sprouts
Rated 5.0 stars by 1 users
Category
seafood
Servings
4
Prep Time
6-7 minutes
Cook Time
15 minutes
Certainly! This recipe combines the delicate flavors of seared halibut with a rich and tangy Lemon Dill Beurre Blanc sauce, served alongside tender roasted Brussels sprouts.
The halibut fillets are seasoned with salt and pepper, then quickly seared to develop a golden crust while keeping the fish moist and tender inside.
The Lemon Dill Beurre Blanc sauce adds a luxurious touch to the dish, with the brightness of lemon and the freshness of dill complementing the richness of butter and cream.
Roasting the Brussels sprouts brings out their natural sweetness and adds a crispy texture that balances the richness of the fish and sauce.
Together, these components create a well-balanced and flavorful dish that is perfect for a special dinner or entertaining guests.
Ingredients
-
4 halibut fillets (6 ounces each), skin removed
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup white wine vinegar
- 1/4 cup white wine
- 2 shallots, finely chopped
- 1/2 cup heavy cream
- 1/2 cup unsalted butter, chilled and cubed
- Zest of 1 lemon
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
Fish
For the Lemon Dill Beurre Blanc
For the Roasted Brussel Sprouts
Directions
Preparing the Brussel Sprouts
Preheat your oven to 400°F (200°C).Toss the Brussels sprouts with olive oil, salt, and pepper in a baking dish.Roast in the preheated oven for 20-25 minutes, or until they are tender and lightly browned, stirring occasionally.
Preparing the Lemon Dill Beurre Blanc
In a saucepan, combine the white wine vinegar, white wine, and shallots. Bring to a simmer over medium heat and cook until the liquid is reduced by half.Add the heavy cream and continue to simmer until slightly thickened, about 2-3 minutes.Reduce the heat to low and gradually whisk in the chilled butter, a few cubes at a time, until the sauce is smooth and thickened.Stir in the lemon zest, lemon juice, and chopped dill. Season with salt and pepper to taste. Keep warm over low heat, stirring occasionally.
Cooking the Halibut
Pat the halibut fillets dry with paper towels and season both sides with salt and pepper.Heat olive oil in a large skillet over medium-high heat until hot but not smoking.Carefully place the halibut fillets in the skillet, presentation side down, and sear for 3-4 minutes without moving them, until a golden crust forms.Flip the fillets and cook for an additional 2-3 minutes, or until the fish is opaque and flakes easily with a fork.
Serving
Divide the roasted Brussels sprouts among serving plates. Place a seared halibut fillet on top of the Brussels sprouts on each plate.Spoon the Lemon Dill Beurre Blanc sauce over the halibut.Garnish with additional fresh dill and lemon zest if desired.Serve immediately.
