Halibut With Citrus Butter Sauce Recipes

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PAN SEARED HALIBUT RECIPE WITH LEMON BUTTER SAUCE



Pan Seared Halibut Recipe With Lemon Butter Sauce image

This pan seared halibut recipe with lemon butter sauce takes just 20 minutes... which you'd never guess with how fancy pan fried halibut looks. I'll show you how to pan sear halibut, plus how to make the perfect sauce for halibut.

Provided by Maya Krampf

Categories     dinner     Main Course

Time 15m

Number Of Ingredients 8

4 6-oz Halibut fillets ((1.5 lb total))
1/2 tsp Garlic powder
1/2 tsp Paprika
1 tsp Sea salt
1/4 tsp Black pepper
2 tbsp Olive oil
1/2 cup Salted butter
1 medium Lemon ((cut in half))

Steps:

  • Use paper towels to pat the halibut fillets completely dry - this will ensure even browning. Season the fish on both sides with garlic powder, paprika, sea salt, and black pepper. Set aside.
  • Heat the olive oil in a large skillet over medium-high heat for 2 minutes.
  • Add the fish fillets in a single layer (you can do it in batches if all the fish won't fit in a single layer). Sear, without moving, for 3-4 minutes, until the edges of the fish are opaque. Flip and cook for 2-4 minutes, until cooked through.
  • Remove the fish from the pan and cover tightly with foil to keep warm.
  • Reduce heat to medium-low. Add the butter to the same pan. Wait for it to melt, then heat for 2-3 minutes, stirring occasionally, until the butter is browned and smells nutty.TIP: If you like garlic, you can also use this lemon butter sauce recipe.
  • Use the Zulay Kitchen Lemon Squeezer to squeeze all the juice from both halves of the lemon into the pan. Bring to a simmer, then reduce heat and simmer for about 3-4 minutes, stirring often, until volume is reduced by half. The lemon butter sauce will still be thin.
  • Drizzle a little lemon butter sauce over each serving plate. Place the pan seared halibut fillets over the sauce, then drizzle more sauce on top.

Nutrition Facts : Calories 513 kcal, Carbohydrate 3 g, Protein 47 g, Fat 35 g, SaturatedFat 16 g, Cholesterol 61 mg, Sodium 785 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

HALIBUT WITH CITRUS BUTTER SAUCE



Halibut with Citrus Butter Sauce image

This rich citrus butter sauce pairs beautifully with halibut.

Provided by Deborah Mele

Categories     Seafood

Time 40m

Number Of Ingredients 10

Sauteed Spinach
1 Lemon
1 Orange
1 Shallot Finely Minced
3/4 Cup White Wine
1 Stick (125 gm) Unsalted Butter, Softened
2 Pounds Halibut
1 Tablespoon Butter
2 Tablespoons Olive Oil
Salt & Pepper

Steps:

  • Squeeze the juice from both the orange and the lemon into a small saucepan, being careful not to drop any seeds into the juice, and cook over medium heat until the juice is reduced to about ¼ and is thickened, then set aside.
  • Preheat the oven to 400 degrees F.
  • Heat the oil and butter in a heavy, ovenproof pan on top of the stove until sizzling.
  • Season the sea bass with salt and pepper, and sear it on both sides in the hot oil until lightly browned.
  • Place the fish into the hot oven and bake for about 15 to 20 minutes or until the fish flakes with a fork, but remains moist inside.
  • While the fish is cooking, heat a tablespoon or so of the butter into a saucepan, and cook the shallots over medium heat until translucent.
  • Add the wine, turn the heat up to high, and cook until you have reduced it to about ¼ cup of liquid left in the pan.
  • Turn the heat down to medium low.
  • With a whisk, slowly beat in a little butter at a time, adding more as it becomes emulsified and thickened.
  • Continue adding the butter until you have a nice, thickened sauce.
  • Add the citrus reduction and mix well.
  • To serve, create a bed of spinach in the center of a plate.
  • Place a piece of sea bass on top of the spinach, and then spoon a little of the citrus butter sauce on top.
  • Serve immediately.

Nutrition Facts : Calories 629 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 204 milligrams cholesterol, Fat 38 grams fat, Fiber 3 grams fiber, Protein 54 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1/2 pound, Sodium 426 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat

HALIBUT WITH LEMON SAUCE



Halibut with Lemon Sauce image

Fish and lemon are a natural pairing: The tart citrus enlivens the flavor of a delicate sauteed halibut topped with a reduced lemon sauce and slices of preserved lemon.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

Zest of 3 lemons
2 tablespoons sugar
1 tablespoon salt
1/3 cup plus 1 teaspoon freshly squeezed lemon juice
3 tablespoons chopped fresh dill
4 halibut fillets or other firm white fish (8 ounces each)
1 tablespoon olive oil
3 tablespoons butter, cut into thirds
1 Moroccan Preserved Lemon (optional)

Steps:

  • In a small bowl, combine the lemon zest, sugar, salt, 1 tablespoon lemon juice, and dill. Place fillets in a shallow, nonreactive container. Cover with lemon-dill marinade, and refrigerate 3 hours.
  • Remove fish from container; set marinade aside. Heat a large saute pan coated with olive oil. Saute fillets until golden and cooked through, about 5 minutes per side. Remove from heat; transfer fillets to a platter. Cover with aluminum foil to keep warm.
  • Turn heat to high; add reserved marinade. When it bubbles and browns, add remaining lemon juice. Cook 1 minute. Reduce heat to low. Add butter, swirling pan to melt. Remove pan from heat; strain into small pan. If using preserved lemon, cut rind into 1/4-inch-thick strips and warm with sauce in pan. Pour sauce over fillets, and serve.

HALIBUT WITH CITRUS-OLIVE SAUCE



Halibut with Citrus-Olive Sauce image

This poached halibut is one of my favorite fish entrees. The lovely sweet-and-salty sauce has incredible flavor, texture and color.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11

2-1/2 cups orange juice, divided
1/3 cup white wine
2 tablespoons lime juice
2 tablespoons chopped shallot
1/4 cup butter, cut into four pieces
2 tablespoons chopped sweet red pepper
1 tablespoon chopped pitted green olives
1 tablespoon chopped Greek olives
3 garlic cloves, minced
1 teaspoon dried oregano
4 halibut fillets (6 ounces each)

Steps:

  • In a small saucepan, bring 1-1/2 cups orange juice, wine, lime juice and shallot to a boil; cook until liquid is reduced to 1/2 cup, about 15 minutes. Reduce heat to low; gradually whisk in butter until butter is melted. Remove from heat; stir in red pepper and olives. Keep warm., In a large skillet, bring the garlic, oregano and remaining orange juice to a boil. Reduce heat; add fillets and steam, uncovered, for 8-10 minutes or until fish flakes easily with a fork. Serve with sauce.

Nutrition Facts : Calories 384 calories, Fat 16g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 254mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 0 fiber), Protein 37g protein.

HALIBUT WITH CITRUS BUTTER AND RADISHES



Halibut with Citrus Butter and Radishes image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

1 red onion, cut into 1/2-inch wedges
2 bunches radishes, trimmed and halved
1 teaspoon fresh thyme
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 1/2 pounds center-cut skinless halibut fillet, cut into 4 to 6 pieces
Juice of 2 blood oranges (1/2 cup)
Juice of 1 ruby red grapefruit (1/2 cup), plus 1 whole grapefruit
Juice of 1 lime
1 tablespoon heavy cream
1 stick cold unsalted butter, cut into small pieces

Steps:

  • Preheat the oven to 450 degrees F. Toss the red onion, radishes, thyme, 2 tablespoons olive oil, 3/4 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast until tender, 20 to 25 minutes.
  • Season the halibut with salt and arrange over the roasted vegetables. Brush with the remaining 1 tablespoon olive oil. Bake until the halibut is just cooked through, about 10 minutes.
  • Meanwhile, combine the blood orange juice, grapefruit juice and lime juice in a small saucepan and bring to a boil. Reduce to a simmer and cook until reduced to about 1/4 cup, 12 to 15 minutes. Add the heavy cream and simmer until combined. Reduce the heat to low and whisk in the butter, one piece at a time, waiting until the butter is emulsified before adding the next piece. Season with salt. Keep warm over very low heat until ready to serve.
  • Peel the whole grapefruit with a paring knife, removing the white pith. Slice between the membranes to remove the segments. Transfer the halibut and vegetables to a platter with a spatula and scatter the grapefruit segments around them. Drizzle with the citrus butter.

Nutrition Facts : Calories 354, Fat 25 grams, SaturatedFat 12 grams, Cholesterol 100 milligrams, Sodium 271 milligrams, Carbohydrate 11 grams, Fiber 1 grams, Protein 22 grams, Sugar 3 grams

GRILLED HALIBUT WITH BROWN BUTTER-CITRUS-AU POIVRE VINAIGRETTE



Grilled Halibut with Brown Butter-Citrus-au Poivre Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

Four 6-ounce halibut fillets
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, cut into pieces
1 small shallot, thinly sliced
Juice and 1 teaspoon zest from 1 orange, plus zest for garnish
Juice and 1 teaspoon zest from 1 lemon, plus zest for garnish
1 teaspoon chopped fresh thyme, plus sprigs for garnish

Steps:

  • Heat a charcoal or gas grill to high.
  • Brush the halibut fillets on both sides with the canola oil and sprinkle with salt and pepper. Grill, covered, until golden brown on the bottom, about 2 minutes. Flip and cook, covered, until the fish is firm and just cooked through, another 2 minutes. Transfer to a platter.
  • While the fish cooks, combine 2 tablespoons of the butter and the shallot in a medium skillet over medium heat. Cook, stirring, until the shallot softens, about 3 minutes. Add the remaining butter and cook, swirling the pan, until the butter is nut brown. Add the orange and lemon juice and zest, as well as the thyme, 1/4 teaspoon black pepper and salt to taste. Drizzle the brown butter over the fish. Sprinkle orange and lemon zest and thyme sprigs over the top. Serve immediately.

CITRUS BAKED HALIBUT



Citrus Baked Halibut image

Make and share this Citrus Baked Halibut recipe from Food.com.

Provided by Dave5003

Categories     Halibut

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 10

2 lbs halibut steaks, 3/4
2 tablespoons butter
1 medium onion, finely chopped
4 garlic cloves, minced
1/4 cup fresh parsley, chopped
1 teaspoon orange rind, grated
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup frozen concentrated orange juice
2 tablespoons fresh lemon juice

Steps:

  • OVEN COOKING:.
  • Rinse halibut in cold water and dry using paper toweling.
  • Arrange halibut in a 9" x 13" oven-proof baking dish.
  • Preheat oven to 400 degrees Fahrenheit.
  • In a frying pan, add butter, onion and garlic. Saute until translucent.
  • Remove from heat; stir in parsley, orange rind, salt and pepper.
  • Spread mixture over halibut steaks.
  • In a small bowl, mix together orange juice and lemon juice.
  • Sprinkle juice over steaks, but be careful not to wash away the onion/garlic mixture.
  • Bake fish in preheated 400 degree Fahrenheit oven for 20 to 22 minutes, turning over at about 10 minutes of cooking time.
  • Continue cooking until time expires or until fish flakes easily with a fork.
  • DO NOT OVERCOOK FISH.
  • Spoon hot juices over fish.
  • Serve at once.
  • MICROWAVE COOKING:.
  • Prepare and arrange fish and onion/garlic as above.
  • Reduce orange juice by 2 tablespoons.
  • Cover fish with a clear plastic wrap vented.
  • Cook on HIGH (full power) for 4 minutes.
  • Turn fish over and cook for an additional 3 to 4 minutes on HIGH (full power) or until fish flakes easily with a fork.
  • Spoon juices over fish and serve at once.
  • If desired, serve with Tartar Sauce.

Nutrition Facts : Calories 755, Fat 22.2, SaturatedFat 8.8, Cholesterol 176.1, Sodium 918, Carbohydrate 36.8, Fiber 1.9, Sugar 29.4, Protein 97.7

PAN SEARED HALIBUT RECIPE WITH LEMON BUTTER SAUCE



PAN SEARED HALIBUT RECIPE WITH LEMON BUTTER SAUCE image

Make and share this PAN SEARED HALIBUT RECIPE WITH LEMON BUTTER SAUCE recipe from Food.com.

Provided by Robbie 22

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

24 ounces halibut fillets (1.5 lb total)
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 teaspoon sea salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1/2 cup salted butter
1 medium lemon (cut in half)

Steps:

  • Use paper towels to pat the halibut fillets completely dry - this will ensure even browning. Season the fish on both sides with garlic powder, paprika, sea salt, and black pepper. Set aside.
  • Heat the olive oil in a large skillet over medium-high heat for 2 minutes.
  • Add the fish fillets in a single layer (you can do it in batches if all the fish won't fit in a single layer). Sear, without moving, for 3-4 minutes, until the edges of the fish are opaque. Flip and cook for 2-4 minutes, until cooked through.
  • Remove the fish from the pan and cover tightly with foil to keep warm.
  • Reduce heat to medium-low. Add the butter to the same pan. Wait for it to melt, then heat for 2-3 minutes, stirring occasionally, until the butter is browned and smells nutty.
  • Squeeze all the juice from both halves of the lemon into the pan. Bring to a simmer, then reduce heat and simmer for about 3-4 minutes stirring often, until volume is reduced by half. The lemon butter sauce will still be thin.
  • Drizzle a little lemon butter sauce over each serving plate. Place the pan seared halibut fillets over the sauce, then drizzle more sauce on top.

Nutrition Facts : Calories 460.1, Fat 32.6, SaturatedFat 16.1, Cholesterol 163.9, Sodium 925.4, Carbohydrate 1.9, Fiber 0.6, Sugar 0.4, Protein 39.2

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