30 minutes
A delicate and flavorful fish dish featuring halibut fillets with a rich brown butter sauce accented by lemon and sage.
Halibut Fillet, Seasoned with salt and black pepper
0 lb
tablespoons
Unsalted Butter, Melted until brown
tablespoons
Fresh Sage Leaves
to taste
Lemon Juice, Freshly squeezed
tablespoons
Toasted Bread Crumbs
to taste
Flat Leaf Parsley, Finely chopped
tablespoons
to taste
to taste
1. Season and Sear Halibut
Begin by liberally seasoning your halibut fillets with salt and black pepper, ensuring each piece is ready to absorb the flavors it will encounter. In a large, heavy skillet, warm up the olive oil over medium-high heat. When the oil shimmers, lay the halibut fillets gently into the skillet. Cook the fillets for 3 to 4 minutes, until a golden-brown crust forms underneath.
2. Cook Halibut to Perfection
Carefully flip the fillets over to cook the other side for about 3 minutes. The fish should feel firm to the touch and have a consistent opaque color throughout when it's done. Remove the halibut from the skillet and place it onto a warm platter or individual serving plates to rest.
3. Prepare Brown Butter Sage Sauce
In the same skillet, add the unsalted butter and allow it to melt and start to foam. Once the butter takes on a nutty aroma and turns a light brown color, scatter in the fresh sage leaves. Turn off the heat and stir in the freshly squeezed lemon juice to the brown butter and sage.
4. Serve with Garnish
Spoon the aromatic butter sauce over each fillet, then sprinkle with toasted bread crumbs and finely chopped parsley. Serve immediately with lemon wedges on the side.
Start with fresh, high-quality halibut fillets. Look for firm flesh with a translucent appearance and a clean, ocean-like smell. Freshness is crucial for both flavor and texture.
Browning butter is about hitting the sweet spot where it is nutty and full of flavor without being burnt. Use a light-colored pan, such as stainless steel, to see the color change clearly. Swirl the pan continuously and remove from heat as soon as you achieve that toasty aroma and deep golden-brown color.
Before searing, ensure the halibut fillets are thoroughly dried with paper towels. Excess moisture can prevent a good sear and crisp skin, especially if you're cooking with the skin-on.
Cooking fish can be very delicate. Start with medium-high heat to achieve a seared crust, but reduce to medium as needed to cook through without burning. For even cooking, periodically spoon the browned butter over the fish.
When plating, consider the aesthetics. Drizzle the browned butter over the top for a glistening and appetizing presentation. Place the crispy sage leaves artfully on top and finish with a sprinkle of sea salt and freshly cracked pepper.
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