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Seared Halibut With A Lemon & Tobiko Beurre Blanc

Food Network Canada
YIELDS
4 servings
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Ingredients

Seared Halibut With A Lemon &

1
Tbsp olive oil
4 4
oz pieces of halibut, skin removed
1
lemon, zest, only
½
cup beurre blanc, recipe follows
1
Tbsp tobiko

Beurre Blanc

cup sake or dry white wine
1
shallot, finely, diced
cup rice vinegar
½
lb(s) cold unsalted butter, cut into cubes
½
lemon, juice only
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Directions

Step 1

Preheat the oven to 350 degrees Fahrenheit.

Step 2

Heat the oil in a large ovenproof nonstick fry pan. Season both sides of the halibut with salt and freshly ground white pepper. Sear the halibut for 1 – 2 minutes on each side.

Step 3

Place the pan in the preheated oven and continue cooking the fish in the oven for a further 4 – 5 minutes. Remove the halibut from the oven when it has reached desired doneness.

Step 4

Stir in lemon zest into the beurre blanc. Heat the beurre blanc very slightly. Place bok choy in the centre of a large plate and a piece of halibut on top. Sprinkle the tobiko around and drizzle the warmed sauce over.

Step 5

In a saucepan over medium heat, reduce wine, shallot, and vinegar to 4 tablespoons. Strain. Over low heat, whisk in butter, cube by cube, do not allow to boil. Season with salt, and lemon juice.

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