Cookbook:Garlic Seared Halibut

Garlic Seared Halibut
Category	Seafood recipes
Difficulty

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Ingredients

• 4 ea. (24 ounces) halibut fillets
• Salt
• Freshly-ground black pepper
• 1 tbsp minced garlic
• ½ cup white wine, divided
• ¼ cup unsalted butter, divided
• Juice of ½ lemon
• ¾ cup chicken broth, divided
• 1 tbsp lemon zest, finely grated
• 1 tsp olive oil

Procedure

1. Combine garlic, ¼ cup white wine, lemon, and ½ cup chicken broth in a gallon-size zip-top bag. Add fish and toss to coat. Refrigerate for 1 hour.
2. Take fish out of marinade and reserve marinade. Sprinkle on both sides liberally with kosher salt and freshly ground black pepper and set aside.
3. Melt 1 tbsp butter with olive oil in a 12-inch stainless steel sauté pan over medium high heat. Add fish and cook until golden brown and cooked through, about 3–4 minutes per side. Remove and keep warm.
4. Deglaze pan with reserved marinade and reserved wine and chicken broth. Bring to a boil, then reduce heat to low and cook until reduced by ⅓.
5. Whisk in butter 1 tbsp at a time, waiting until the tbsp before it is melted before adding a new one. Spoon sauce over halibut and serve warm.