Seared Halibut

Seared Halibut
Staff Writer
Charlie Palmer at the Joule

The halibut in this dish stands up on its own, with just a tad of butter added to the end. It lets its counterparts do most of the work, with the crispy Brussels sprouts providing texture and the citrusy yuzu beurre blanc adding a burst of fresh flavor. 

4
Servings
230
Calories Per Serving
Deliver Ingredients

Ingredients

  • Four  6-ounce halibut fillets
  • 1  Pound  Brussels sprouts
  • 2  Ounces  diced pancetta
  • 1/2  Cup  minced chives
  • 1  Cup  chicken stock
  • 1/4  Cup  white wine
  • sticks cold, unsalted butter, diced
  • Canola oil
  • Salt and pepper, to taste

Directions

Season the halibut with salt and pepper. Preheat the oven to 350 degrees. In a 1-quart sauce pot, heat the wine and yuzu over medium low heat until reduced by ½.  Heat up two 12-inch sauté pans over medium-high heat. Add a light coating of canola oil and the pancetta to one of the pans. When the pancetta begins to brown and release its fat, add the Brussels sprouts. Add 2 tablespoons or so of canola oil to the other pan. When it just begins to smoke, add the halibut to the pan and sear for 3-4 minutes or until golden brown. When the Brussels sprouts begin to brown, add a few pieces of the butter to the pan. Season lightly with salt (the pancetta can be quite salty) and reduce heat to mediumFlip the fish over and add a couple pieces of butter to the pan. Finish for about 6 minutes in the oven, until the fish in cooked through.

Pull the yuzu/wine mixture from the heat and slowly whisk in 1 stick of butter, adding 1 piece at a time. If the pan cools too much, briefly return it to the heat.  Finish with 1/2 of the chives and a pinch of salt. Deglaze the Brussels sprouts with the chicken stock and reduce to a glaze. Finish with the remaining chives.

Nutritional Facts

Total Fat
8g
11%
Sugar
4g
4%
Saturated Fat
2g
8%
Cholesterol
29mg
10%
Carbohydrate, by difference
25g
19%
Protein
14g
30%
Vitamin A, RAE
44µg
6%
Vitamin C, total ascorbic acid
70mg
93%
Vitamin K (phylloquinone)
159µg
100%
Calcium, Ca
48mg
5%
Choline, total
64mg
15%
Fiber, total dietary
4g
16%
Fluoride, F
25µg
1%
Folate, total
68µg
17%
Iron, Fe
2mg
11%
Magnesium, Mg
28mg
9%
Niacin
2mg
14%
Phosphorus, P
105mg
15%
Selenium, Se
7µg
13%
Sodium, Na
1153mg
77%
Water
152g
6%
Zinc, Zn
1mg
13%

Halibut Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Halibut Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.