Pan Seared Halibut with Lemon Butter and Citrus Salad
This pan seared halibut recipe with lemon butter and a citrus salad is the perfect way to brighten up your week. The halibut is soft and flaky which.
Ingredients
Halibut
- 12 ounces halibut, divided into two 6-ounce fillets
- 1.5 tablespoons avocado oil, for pan searing
- salt, to season the fish
- black pepper, to season the fish
White Wine Lemon Butter
- ¼ cup unsalted butter
- 2 teaspoons garlic minced, minced, about 2 cloves
- 2 tablespoons lemon juice, fresh squeezed, Sunkist Growers
- ¼ cup dry white wine, Sauvignon Blanc or similar
- pinch salt, to taste
Citrus Salad
- 3-4 cups arugula
- 1 tablespoon olive oil
- salt, to taste
- cracked black pepper, to taste
- 2 blood oranges, segmented, Sunkist Growers
- ¼ - ½ cup red onion, thinly sliced
- ¼ cup almonds, sliced and toasted
Equipment
- 1 non-stick skillet
Instructions
Prepare the Citrus Salad
- Segment two blood oranges. See above for more detail. Add the arugula to a mixing bowl. Drizzle it with olive oil, salt and black pepper. Toss together until well coated. Next, top the arugula with the segmented oranges, thinly sliced red onion, and toasted almond slices. Gently toss everything together. Set aside.
Prepare the Pan Seared Halibut
- Pat the halibut dry with a paper towel. Season with salt, black pepper and a drizzle of avocado oil. Heat a non-stick skillet over medium high heat. Add the avocado oil.
- Once the oil is hot but not smoking, add the halibut meat side down to the pan and sear for 4-5 minutes. Do not move the fish in the pan as you want to get an optimal sear.
- Using a fish spatula carefully flip the fish and cook for another 3-4 minutes or until the fish is no longer translucent and is slightly firm to the touch. If it feels hard, it is overcooked.Cooking time will depend on the size of the fillets. The internal temp should be 130-135 degrees for a flaky, soft fish. Remove the fish from the pan.
Prepare the White Wine Lemon Butter Sauce
- Using the same pan, add 2 tablespoons unsalted butter.
- Once the butter is melted add the minced garlic and sauté for 1 minute. Next, add the fresh squeezed lemon juice and white wine. Bring to a gentle boil. Once reduced by about half, reduce the heat to low and add the remaining butter. Season with salt and pepper and serve immediately.
Assemble the Dish
- Add the pan seared halibut to your plate, top with a spoonful of lemon butter sauce. Top with the citrus salad and serve!
Nutrition
Serving: 1serving, Calories: 668kcal, Carbohydrates: 11g, Protein: 37g, Fat: 52g, Saturated Fat: 18g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 25g, Trans Fat: 1g, Cholesterol: 144mg, Sodium: 127mg, Potassium: 1053mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1329IU, Vitamin C: 18mg, Calcium: 118mg, Iron: 1mg