Pan Seared Halibut With A Honey Mustard Sauce Recipes

PAN SEARED HALIBUT RECIPE WITH LEMON BUTTER SAUCE

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.

HALIBUT IN A LEMON MUSTARD AND CAPER SAUCE

Steps:

• preheat the oven to 350°F.
• take out two sheets of tin foil, appx 8x10 and stack them (one will actually cover the fish, the other will act as a safety to prevent spilling juice/sauce in the oven).
• Place the fish steak in the center of the tin foil, and salt and pepper it.
• In a small bowl, place the olive oil, lemon juice, honey mustard and white wine and mix into an emulsion.
• pour the sauce over the fish (be sure to lift the sides of the foil to create a barrier and prevent the sauce from spilling onto the counter).
• place the capers over the fish.
• fold the foil into a pouch.
• place in the oven for 20 minutes and test for doneness (fish should be white and flaky in the center).
• Serve the fish with the sauce.

PAN SEARED HALIBUT RECIPE WITH LEMON BUTTER SAUCE

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.

PAN-SEARED STEAKS WITH HONEY-MUSTARD PAN JUICE

Steps:

• First, make sure you have all the ingredients for the honey-mustard pan juice measured out and ready to go, since you will need to make that quickly after taking your steaks out of the pan.
• Season the steaks with salt and pepper.
• Heat the oil in a large nonreative skillet, until almost smoking.
• Cook the seasoned steaks until golden brown on one side, 3-4 minutes.
• Turn over and continue cooking 4-5 minutes for medium rare. Your choice as to how you like your steaks done - adjust timing accordingly. *If your pan isn't big enough, you may need to cook your steak in batches. Don't overcrowd your pan.*.
• Pour all but 1 tablespoon of oil from the pan, add the shallots and cook until soft, 2-3 minutes.
• Add the stock and lemon juice and cook, stirring and scraping up the bits of meat stuck to the bottom of the pan, until reduced to about 1 cup.
• Whisk in the mustard and honey and cook for another 2 minutes.
• Add the parsley and season with salt and pepper.
• Place steaks on a platter and drizzle with the sauce!