I learned how to make beurre blanc sauce last year at a cooking class.  It is a white butter sauce and let me tell you, IT. IS. TO. DIE. FOR!  It is one of those sauces that makes you want to lick your plate….it’s that good.  I first had beurre blanc over shrimp which was delicious and I thought it would be equally good over fish and it was.  Classic beurre blanc is made with white wine vinegar and doesn’t have any herbs in it.  I decided to vary this by using lemon juice instead of vinegar and adding dill.  This is definitely a variation I will be making again.

As far as the fish goes, pan searing is actually a very easy way to cook fish.  The key is making sure your (non-stick) pan is really hot and having enough oil in the pan.  This will insure that the fish has a nice crust on the outside and is flaky and moist on the inside.  This recipe is for two servings, but it could easily be doubled or tripled.


Seared Halibut with Lemon Dill Beurre Blanc

For Lemon Dill Beurre Blanc:

  • 1/2 cup white wine
  • 2 tbsp lemon juice
  • 1 tbsp shallots, finely chopped
  • 1 tbsp heavy cream
  • 4 oz cold, unsalted butter, cut in cubes
  • 2 tsp fresh dill, finely chopped
  • 1/4 tsp salt

For Halibut:

  • 1 lb halibut filet with skin
  • 2 tbsp olive oil
  • salt and pepper

Cut halibut into 2 pieces, season with salt and pepper and set aside.  Prep all ingredients for beurre blanc.  Combine wine, lemon juice and shallots in a sauce pan.  Bring to a boil, reduce heat and simmer until the mixture is reduced by 3/4s.  Add the cream and simmer another 2 minutes.

Once mixture has been reduced, reduce heat to low.  Add a few cubes of butter, whisking constantly.  When half of that butter is incorporated, add a few more cubes, while continuing to whisk.  If the sauce starts to look oily, remove from heat  and whisk until it’s incorporated.  Return to heat and continue whisking in the butter.  Once butter is incorporated stir in dill and salt.

Meanwhile, heat olive oil in  a medium size non-stick skillet over medium high heat.  Once pan is hot, add fish, skin side down.   For a 2 inch thick fillet,  cook for about 5 minutes, turn and cook on the other side for about 5 mintes (If fish is 1 inch thick, cooking time would be reduced by about half). Fish is done when it’s opaque and starting to flake.

To serve, place fish on a dinner plate and drizzle with beurre blanc.


Shared at The Country Cook on 4/06/12.

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Shared at Newlyweds Blog on 4/11/12.

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