Seared Halibut

Staff Writer
Seared Halibut
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
754
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
  • 2 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.

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.

Nutritional Facts

Total Fat
61g
93%
Sugar
4g
N/A
Saturated Fat
32g
100%
Cholesterol
216mg
72%
Protein
40g
79%
Carbs
14g
5%
Vitamin A
479µg
53%
Vitamin B12
2µg
34%
Vitamin B6
1mg
64%
Vitamin C
100mg
100%
Vitamin D
9µg
2%
Vitamin E
4mg
22%
Vitamin K
224µg
100%
Calcium
88mg
9%
Fiber
5g
19%
Folate (food)
101µg
N/A
Folate equivalent (total)
101µg
25%
Iron
2mg
13%
Magnesium
76mg
19%
Monounsaturated
19g
N/A
Niacin (B3)
14mg
68%
Phosphorus
537mg
77%
Polyunsaturated
5g
N/A
Potassium
1327mg
38%
Riboflavin (B2)
0.2mg
14.4%
Sodium
1015mg
42%
Thiamin (B1)
0.3mg
20.8%
Trans
2g
N/A
Zinc
1mg
10%

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