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Halibut Buerre Blanc

For an elevated weeknight meal or even a dinner party, try this easy stovetop halibut.

Halibut Beurre Blanc

Why it's on our list

This dish is as easy as it is delicious! The combination fresh herbs and lemony sauce creates a zesty and vibrant flavor pallet perfect for a light spring or summer meal. This dish pairs well with Chef Gina Clark's Grilled Vegetable Quinoa or Greek Cauliflower Rice.


Serves 4

  • 1.5 lbs Halibut (cut into fillets)

  • 1 cup chopped fresh herbs of your choice ( I use a combo of parsley, dill, basil, mint but feel free to get creative)

  • 2 TLBS lemon juice (divided) + zest of 1 lemon

  • 3 TLBS minced shallot

  • 3 TLBS butter (divided)

  • 1 TLBS extra virgin olive oil

  • 1/2 cup white wine

  • salt and pepper


Chop approximately 1 cup of fresh herbs and mix to combine. Add a 1 TLBS of lemon juice, lemon zest, pinch of salt and stir. Set aside.

Pat fish fillets dry and sprinkle generously with salt and pepper.

Heat a non-stick skillet to medium high. Melt 2 TLBS butter and 1 TLBS olive oil until smoking hot.

Add fillets and sear about four minutes per side or until internal temperature reaches 145°. Remove fish from skillet and place on serving dish.

Reduce heat to medium and to the pan add 1 TLBS butter and shallots. Sautee shallots until softened about 1 to 2 minutes. Add wine and remaining TLBS of lemon juice and reduce liquid by half.

Pour sauce over fish and top with herb mixture. Serve with lemon wedges.


Serve it up!

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