Elegant Seared Halibut with Haricots Vert and White Wine Butter Sauce
This Elegant Seared Halibut dish is a delightful presentation of flavors and textures that will impress your guests while being surprisingly easy to prepare. The robust halibut fillets are perfectly seared, resulting in a tender and flaky texture, complemented by garlicky haricots vert and a luscious white wine butter sauce. The addition of fresh scallions, tangy capers, and juicy tomatoes adds layers of flavor that elevate the dish further. Paired with linguine tossed in lemon and olive oil, this recipe creates a beautifully balanced meal, perfect for any occasion.
N/A
Servings
200
Calories
11
Ingredients
Ingredients
young green beans or wax beans
1 lb (washed and trimmed)
halibut fillets
4 (7 oz each) (approximately 1 inch thick, seasoned with salt and pepper)
coarse salt
to taste (for seasoning fish)
fresh ground white pepper
to taste (for seasoning fish)
olive oil
2 tablespoons (for searing halibut)
sauvignon blanc wine or other dry white wine
1/4 cup (for deglazing)
fresh lemon juice
2 tablespoons (to taste)
unsalted butter
1/4 cup (cut into pieces)
scallions
5 (white part only, finely sliced on the bias)
capers
1 tablespoon (drained and rinsed)
large ripe tomato
1 (peeled, seeded, and cut into 1/4-inch dice)
Instructions
1
Begin by bringing a large pot of salted water to a boil. Once boiling, add the haricots verts and cook for 3 to 4 minutes until they are tender yet crisp. Drain and place them in the center of a large, warm serving platter. Cover with aluminum foil to keep warm.
2
Season the halibut fillets generously with coarse salt and freshly ground white pepper on both sides. In a 12-inch sauté pan, heat 2 tablespoons of olive oil over medium-high heat. Carefully place the halibut fillets in the pan and cook for about 3 minutes, or until they develop a beautiful golden brown crust. Gently flip the fillets over, reduce the heat to medium, and continue cooking for an additional 4 minutes until the fish is opaque in the center and browned on both sides. Once cooked, transfer the halibut to the platter with the haricots verts and cover to keep warm.
3
Remove excess oil from the sauté pan and pour in the 1/4 cup of sauvignon blanc and 2 tablespoons of fresh lemon juice. Increase the heat to high and deglaze the pan, using a wooden spoon to scrape up any browned bits. Allow the sauce to reduce by half, which should take about 2 minutes. Lower the heat and gradually stir in the 1/4 cup of unsalted butter, piece by piece, until it melts and enriches the sauce.
4
Add the finely sliced white parts of the scallions, drained capers, and the diced ripe tomato to the sauce, stirring gently to combine. Taste and season the sauce with additional salt and freshly ground white pepper if needed.
5
Pour the sauce generously over the halibut and haricots verts on the platter. Serve immediately, and enjoy this culinary delight with a side of linguine dressed in lemon and olive oil for a complete meal.
Nutrition Information
12.5g
Fat
7.5g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in the Elegant Seared Halibut recipe?
The main protein is halibut fillets, specifically four 7-ounce portions that are approximately 1 inch thick.
What vegetables are used in this dish?
This dish features one pound of young green beans or wax beans, also known as haricots verts, along with a diced large ripe tomato and sliced scallions.
How should the haricots verts be prepared?
The beans should be washed, trimmed, and blanched in boiling salted water for 3 to 4 minutes until tender yet crisp.
What type of wine is recommended for the butter sauce?
The recipe calls for 1/4 cup of sauvignon blanc or another dry white wine to deglaze the pan and form the base of the sauce.
How do you season the halibut fillets?
The fillets should be seasoned generously on both sides with coarse salt and freshly ground white pepper.
What is the cooking time for searing the halibut?
Cook the halibut for 3 minutes on the first side until golden brown, then flip and cook for an additional 4 minutes until opaque.
How is the white wine butter sauce thickened or enriched?
The sauce is enriched by gradually stirring in 1/4 cup of unsalted butter, piece by piece, after the wine and lemon juice have reduced by half.
What specific preparation is needed for the tomato in the sauce?
The large ripe tomato should be peeled, seeded, and cut into a 1/4-inch dice before being added to the sauce.
What are the nutritional values for a serving of this dish?
Each serving contains approximately 200 calories, 12.5g of fat, 7.5g of carbohydrates, and 15g of protein.
What side dish is suggested to accompany the halibut?
The recipe suggests serving the halibut and beans with a side of linguine tossed in lemon and olive oil.
What parts of the scallions are included in the recipe?
Only the white parts of the 5 scallions are used, and they should be finely sliced on the bias.
How do you deglaze the pan for the sauce?
After removing excess oil, pour in the wine and lemon juice, increase heat to high, and use a wooden spoon to scrape up the browned bits.
Should the capers be prepared in a specific way?
Yes, 1 tablespoon of capers should be drained and rinsed before being stirred into the finished sauce.
Is this recipe considered difficult to make?
No, despite its elegant presentation and gourmet classification, the recipe is described as surprisingly easy to prepare.
What is the purpose of using aluminum foil in this recipe?
Aluminum foil is used to cover the blanched beans and the cooked halibut on the serving platter to keep them warm while the sauce is prepared.
How many ingredients are required for this recipe?
There are 11 total ingredients, including the fish, vegetables, seasonings, and sauce components.
What oil is used for searing the fish?
The recipe uses 2 tablespoons of olive oil to sear the halibut fillets over medium-high heat.
How much lemon juice is needed for the sauce?
The recipe requires 2 tablespoons of fresh lemon juice.
What kind of salt is recommended for seasoning?
Coarse salt is recommended for seasoning the halibut fillets.
Can I use something other than green beans?
Yes, the recipe suggests you can use either 1 lb of young green beans or wax beans.
How do you know when the halibut is finished cooking?
The fish is done when it is opaque in the center and has a golden brown crust on both sides.
Is this dish suitable for a dinner party?
Yes, it is tagged as a gourmet dinner recipe that is designed to impress guests with its flavors and presentation.
What tags are associated with this recipe?
Tags include halibut, seafood, dinner, easy recipe, gourmet, healthy, pasta, and sustainable seafood.
What heat setting is used for reducing the sauce?
The heat should be increased to high to reduce the wine and lemon juice by half.
When should the sauce be poured over the fish?
The sauce should be poured generously over the halibut and haricots verts immediately before serving.
What is the texture of the halibut after searing?
Properly seared halibut will have a tender and flaky texture with a golden brown outer crust.
Do I need to peel the tomato?
Yes, the instructions specify the tomato should be peeled and seeded before dicing.
What happens to the heat when flipping the fish?
Once you flip the halibut fillets, you should reduce the heat to medium to finish cooking the inside without burning the crust.
How long does it take to reduce the wine and lemon juice?
It takes approximately 2 minutes for the sauce to reduce by half over high heat.
What type of butter should be used?
The recipe specifies using 1/4 cup of unsalted butter, cut into pieces.