30 minutes
A delicate halibut dish featuring a crispy sear, complemented by a rich sage brown butter sauce and a hint of lemon.
Halibut Fillets, cut into 4 pieces
0 lb
to taste
to taste
tablespoons
tablespoons
Fresh Sage Leaves
each
Lemon Juice, freshly squeezed
tablespoons
Coarse Bread Crumbs, toasted
cups
Flat Leaf Parsley, finely chopped
tablespoons
each
1. Season & Sear
Generously season both sides of the halibut fillets with salt and pepper.
2. Heat Oil
Over medium-high heat, warm olive oil in a large, heavy skillet until hot but not smoking.
3. Cook Fish
Lay fish fillets in a single layer in the skillet. Cook undisturbed for 3 to 4 minutes until the underside is golden brown. Adjust heat to maintain a steady sizzle and prevent burning.
4. Flip & Finish
Carefully flip the fillets and cook for approximately 3 more minutes, until the fish flakes easily with a fork. Transfer to a warm serving plate.
5. Brown Butter & Sage
Return the skillet to medium-high heat. Add butter and sage leaves, swirling until the butter foams and turns a light brown color, about 1 minute.
6. Finish Sauce
Remove from heat and mix in the lemon juice.
7. Garnish & Serve
Drizzle the sage brown butter over the halibut. Top with the toasted bread crumbs and parsley. Serve immediately with lemon wedges on the side.
Choose salmon for its rich texture and introduce paprika to the brown butter for a bit of heat.
Instead of sage, use rosemary. It will lend a piney, almost lemony flavor that complements fish beautifully.
Swap sage with fresh thyme and add a minced garlic clove to the butter as it begins to brown for a more aromatic twist.
Add slivered almonds or chopped hazelnuts to the butter as it browns. This will add a nutty crunch and richness to the sauce.
Mix panko breadcrumbs with grated Parmesan cheese and a touch of dried oregano for an Italian twist on the crust.
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