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Garlic Seared Halibut
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Ingredients
- 4 ea. (24 ounces) halibut fillets
- Salt
- Freshly-ground black pepper
- 1 tbsp minced garlic
- ½ cup white wine, divided
- ¼ cup unsalted butter, divided
- Juice of ½ lemon
- ¾ cup chicken broth, divided
- 1 tbsp lemon zest, finely grated
- 1 tsp olive oil
Method
- Combine garlic, ¼ cup white wine, lemon, and ½ cup chicken broth in a gallon-size zip-top bag. Add fish and toss to coat. Refrigerate for 1 hour.
- Take fish out of marinade and reserve marinade. Sprinkle on both sides liberally with kosher salt and freshly ground black pepper and set aside.
- Melt 1 tbsp butter with olive oil in a 12-inch stainless steel sauté pan over medium high heat. Add fish and cook until golden brown and cooked through, about 3–4 minutes per side. Remove and keep warm.
- Deglaze pan with reserved marinade and reserved wine and chicken broth. Bring to a boil, then reduce heat to low and cook until reduced by ⅓.
- Whisk in butter 1 tbsp at a time, waiting until the tbsp before it is melted before adding a new one. Spoon sauce over halibut and serve warm.