Pan-Seared Halibut with Strained Beurre Blanc & Microgreens
A crisp-crusted halibut over silky strained beurre blanc, brightened with a flash of lemon and a loose nest of microgreens. Restaurant precision from a home kitchen.
- halibut fillets, 6–7 oz each, 1 inch thick, skin off2 portions
- kosher salt (for dry-brine)1 tsp
- freshly ground black pepper
- neutral oil, grapeseed or canola2 tbsp
- unsalted butter (for basting)1 tbsp
- fresh thyme3 sprigs
- garlic, lightly crushed2 cloves
- dry white wine, Sauvignon Blanc or unoaked Chardonnay½ cup
- shallots, finely minced2 medium
- white wine vinegar1 tbsp
- heavy cream1 tbsp
- cold unsalted butter, cut into 1/2-inch cubes, kept cold8 tbsp
- fresh lemon juice1 tsp
- lemon, for supremes/garnish(optional)1 whole
- microgreens1 oz
- flaky sea salt
- 1
30–40 minutes before cooking, pat the halibut dry and season both sides evenly with the 1 tsp kosher salt. Rest uncovered on a rack in the fridge. The surface will look tacky-dry when ready.
- 2
In your 5 qt small Dutch oven or a saucepan, combine the minced shallots, white wine, and white wine vinegar. Simmer over medium heat until nearly dry — only 1–2 tbsp of glazed liquid remains.
medium - 3
Add the heavy cream and reduce by half over medium-low until it coats the spoon faintly.
medium-low - 4
Off heat (returning to the lowest flame only as needed), whisk in the cold butter a cube or two at a time, fully incorporating each before adding more, until thick and ivory. Season with a pinch of salt and the lemon juice. Strain through a fine sieve into a warm container and hold in a warm-water bath at 140–150°F.
low140–150°F - 5
Pat the brined halibut completely dry once more and grind black pepper over both sides. Heat your 12.5-inch stainless skillet over high for 2 minutes until smoking, then add the neutral oil and swirl.
high - 6
Lay the fillets presentation-side down away from you. Press gently with a spatula for the first 10 seconds to prevent curling. Sear undisturbed 3–4 minutes until deeply golden and the fish releases cleanly.
high - 7
Reduce to medium and flip. Add the 1 tbsp butter, crushed garlic, and thyme. As the butter foams, tilt the pan and spoon it over the fillets continuously for 2–3 minutes. Pull the fish at 140°F internal.
medium140°F - 8
Rest the fillets on a warm plate 2 minutes; confirm they reach 145°F with an instant-read thermometer — opaque throughout and flaking under gentle pressure.
145°F - 9
Spoon 2–3 tbsp strained beurre blanc into a pool on each warm plate. Set a fillet seared-side up. Tuck a few lemon supremes alongside if using, top with a loose nest of microgreens, and finish with flaky salt and a couple drops of lemon. Serve immediately.
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Sous is an AI cooking assistant, not a food-safety authority. Use a thermometer for doneness — especially meat, poultry, eggs, and seafood — and trust your own judgment.