Halibut with White Wine Cream Sauce

Name: Halibut with White Wine Cream Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 fillets halibut (about 170g each); 1 tbsp olive oil; to taste salt and pepper; 2 tbsp butter; 1 shallot finely chopped; 1/2 cup dry white wine; 1 cup heavy cream; 1 tbsp lemon juice (freshly squeezed); 1 tbsp fresh parsley (chopped)

35 min 4 servings Medium

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Halibut with White Wine Cream Sauce

Tender halibut fillets topped with a rich and creamy white wine sauce that perfectly complements the delicate flavour of the fish.

Prep

15 min

Cook

20 min

Total

35 min

Servings

Difficulty

Medium

Halibut is a versatile and mild-flavoured fish that pairs beautifully with a variety of sauces. In this recipe, we elevate it with a decadent white wine cream sauce, creating a dish that's perfect for both special occasions and a delightful weeknight dinner. The creamy sauce, made from dry white wine, heavy cream, and a hint of lemon, enhances the halibut's natural flavours without overpowering them. This dish is sure to impress your family and guests with its elegance and simplicity.

Ingredients

Servings

Halibut

White Wine Cream Sauce

Instructions

Prepare the fish

Pat the halibut fillets dry with paper towels and season both sides with salt and pepper.

Pro tip: A dry surface ensures better searing.

Sear the halibut

Heat olive oil over medium-high heat in a large skillet. Add the fillets and cook for 3-4 minutes on each side or until golden brown and flakes easily with a fork. Remove from skillet and keep warm.

Pro tip: Ensure the pan is hot before adding the fish to prevent sticking.

Cook shallots

In the same skillet, reduce the heat to medium and add butter. Once melted, add shallots and sauté until softened, about 2-3 minutes.

Deglaze with wine

Pour in the white wine to deglaze the pan, scraping up any browned bits. Allow the wine to reduce by half, about 3-4 minutes.

Finish the sauce

Stir in the heavy cream and bring to a gentle simmer. Cook until the sauce thickens slightly, about 5 minutes. Stir in lemon juice and parsley.

Pro tip: Do not boil the cream sauce to prevent curdling.

Serve

Place the halibut fillets on plates and spoon the white wine cream sauce over them. Serve immediately.

Pro tip: Garnish with extra parsley if desired.

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Tips & Tricks

<ul><li>Pat the fish dry before cooking to ensure a nice sear.</li><li>Use a quality dry white wine for the best sauce flavour.</li><li>Don't skip the lemon juice; it brightens the sauce.</li><li>Serve immediately for the best texture and taste.</li></ul>

Serving Suggestions

Serve this halibut dish with steamed asparagus or a light garden salad to keep the meal fresh and balanced. A side of roasted new potatoes would also be a great addition, soaking up the creamy sauce. If you need to make it ahead, prepare the sauce in advance and gently reheat it before serving. Store leftovers in an airtight container in the fridge for up to two days. Reheat gently to prevent the fish from overcooking.