Pan-Seared Halibut with Lemon Beurre Blanc and Buttered Leeks

Steps

1. Step 1

   Take the halibut out of the fridge, season it all over with salt and pepper, and set it on a plate to sit at room temperature while you cook the leeks. Pat the tops dry again right before searing: dry fish is what gives you a crust.

   5 min

   • 4 pieces skinless halibut fillets (about 6 oz each, 1 1/4 inches thick)
   • kosher salt
   • black pepper
2. Step 2

   Put the sliced leeks in a bowl of cold water and swish them around to release the grit, then lift them out with your hands and drain in a colander. Leeks hide a lot of sand between their layers.

   5 min

   • 3 medium leeks (about 1 1/2 lb)
3. Step 3

   Melt 2 tbsp butter in a medium saucepan or skillet over medium heat. Add the drained leeks, the water or stock, and 1/4 tsp salt. Cover and cook, stirring once or twice, until the leeks are completely soft and sweet and most of the liquid has cooked away, 12 to 15 minutes. If liquid remains, uncover and simmer it off. Keep warm off the heat.

   15 min

   • 3 medium leeks (about 1 1/2 lb)
   • 2 tbsp unsalted butter
   • 1/2 cup water or chicken stock
   • 1/4 tsp kosher salt
4. Step 4

   Heat the oil in a large stainless steel or cast iron skillet over medium-high heat until it shimmers. Lay the fillets in the pan, presentation side down, and press each gently with a spatula for a few seconds. Cook without moving them until the bottoms are deep golden, 4 to 5 minutes.

   5 min

   • 4 pieces skinless halibut fillets (about 6 oz each, 1 1/4 inches thick)
   • 1 tbsp neutral oil, such as grapeseed or canola
5. Step 5

   Add 1 tbsp butter to the pan, flip the fillets, and cook 2 to 4 minutes more, spooning the foaming butter over the fish, until the halibut is just opaque at the center and flakes when nudged with a fork (125°F on an instant-read thermometer). Move the fish to a plate and tent loosely with foil.

   4 min

   • 4 pieces skinless halibut fillets (about 6 oz each, 1 1/4 inches thick)
   • 1 tbsp unsalted butter
6. Step 6

   Pour off any fat from the skillet and set it back over medium heat. Add the shallot and cook 1 minute, until fragrant. Pour in the wine and lemon juice and simmer briskly until reduced to about 2 tablespoons of syrupy liquid, 3 to 4 minutes. Stir in the cream and simmer 1 minute more.

   6 min

   • 1 small shallot
   • 1/3 cup dry white wine, such as Sauvignon Blanc
   • 2 tbsp fresh lemon juice
   • 2 tbsp heavy cream
7. Step 7

   Turn the heat to low. Whisk in the cold butter one piece at a time, letting each melt before adding the next, until the sauce is glossy and thick enough to coat a spoon, about 3 minutes. Do not let it boil or it will separate. Season with salt and a little more lemon juice if you like.

   3 min

   • kosher salt
   • 6 tbsp cold unsalted butter
8. Step 8

   Spoon the buttered leeks onto four warm plates, set a halibut fillet on top, and pour the beurre blanc over and around the fish. Scatter with chives and serve right away.

   • 4 pieces skinless halibut fillets (about 6 oz each, 1 1/4 inches thick)
   • 3 medium leeks (about 1 1/2 lb)
   • 1 tbsp chives

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026