Pan Seared Halibut with Lemon Beurre Blanc and Tartar Potato Puree


Pan roasting is unquestionably my favorite way of cooking fish. This pan-seared halibut recipe gives the fish a nice crispy sear flavor on the outside while leaving the inside nice and flakey. Halibut is always a great choice for a light, fresh, summertime meal. I’m sure you will enjoy it, as all of our dinner guests always do. So, are you curious about what halibut fish taste like?

What is Halibut Fish, What Does it Taste Like?

Halibut is a flatfish in the right-eyed flounder’s family; it’s a firm, white fish with a mild flavor, an excellent option for anybody that generally don’t eat fish but want to add to their diet. Halibut live and feed on the ocean’s bottom, considered an eating fish and a sport fish.

How to Make Gordon Ramsay Pan Roasted Halibut

Step by step guide on how to cook Pan Roasted Halibut with lemon herb Beurre-Blanc. Now gather your equipment, and let’s start cooking.

My favorite pan to sear Halibut is a Non-Stick Fry Pan from All-Clad, Non-Stick Pan available at Amazon. Great for cooking at higher heat with oils to develop foods with full, rich flavor, color, and crisp texture.

Searing Halibut

Step 1. Preheat a non-stick pan on medium-high heat with olive oil. Season salt and pepper halibut. Sear until Halibut gets golden brown, approximately 4-5 minutes on each side.

Step 2. Basted in butter and thyme until crispy brown, Then take off the heat.

Make Tartar Style Mashed Potato

Step 1. Fold ingredients into mashed potatoes, Season to taste.

Make Lemon Beurre Blanc

Step 1. In a small saucepan on medium to low heat, mix the lemon juice, vermouth or white wine, and shallot. Bring to a slow boil and then turn to low heat.

Step 2. Remove the pan from heat and, using a whisk, beat in 1 stick of butter and then another stick. Once the reduction is tempered with the first 2 pieces of cold butter. Place back on low heat, whisk in remaining butter, one stick at a time, making sure the sauce emulsifies and doesn’t break-down.

Step 3. Take off heat, mix in salt and pepper to taste, and fold in chives as garnish.

Pan Seared Halibut with Lemon Beurre Blanc and Tartar Potato Puree

4 from 37 votes
Course: MainCuisine: International
Servings

4

servings
Prep time

20

minutes
Cooking time

15

minutes

Guide how to cook Hell’s Kitchen classic recipe, Pan Roasted Halibut

Ingredients

  • 4 Oz. Halibut Fillet

  • 4 Oz Olive Oil

  • 4 Tbsp. Cubed Butter, unsalted

  • 2 Ea. Garlic cloves, crushed

  • 1/2 Bu. Thyme

  • 4 Ea Poached Egg

  • 4 Oz Crispy Potato Hay (Potatoes spiralized into curls crispy fried)

  • Tartar Style Mashed Potato
  • 12 Oz. Mashed Potato

  • 4 Oz. Soured cream

  • 2 Tbsp. cornichons, finely diced

  • 2 Tbsp. Shallots, finely diced

  • 2 Tbsp. Capers, chopped

  • 1 Tbsp. Parsley, chopped

  • Zest of Lemon to taste

  • Lemon Beurre Blanc
  • 1 Tbsp. Fresh Lemon Juice

  • 1 Tbsp. White Dry Wine or White Vermouth

  • 1 Ea. Shallot, minced

  • 1 ½ stick Cold Butter, unsalted and cubed

  • ½ Bu. Chives, chopped

  • Salt and Pepper to taste

Directions

  • Sear Halibut
  • Preheat a non-stick pan on medium-high heat with olive oil. Season salt and pepper halibut. Sear until Halibut gets golden brown, approximately 4-5 minutes on each side.  Then take off heat.
  • Make Tartar Style Potato Puree
  • Fold ingredients into potato puree. Season to taste.
  • Make Lemon Beurre Blanc
  • In a small,  saucepan on medium to low heat, mix the lemon juice, vermouth or white wine and shallot. Bring to slow boil and then turn to low heat.
  • Remove the pan from heat and using a whisk, beat in 1 stick of butter, and then another stick. Once the reduction is tempered with the first 2 pieces of cold butter. Place back on low heat, whisk in remaining butter, one stick at a time, making sure the sauce emulsifies and doesn’t break-down.
  • Take off heat, mix in salt and pepper to taste and fold in chives as garnish.

Recipe Video

Notes

  • Adapted from Gordon Ramsay Hell’s Kitchen

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John Siracusa

Cooking for me has always been an "art" infused in traditions. My career inspired by Hell’s Kitchen, the West Side of Manhattan which boasts one of N.Y. City’s best independent restaurant communities along with Gordon Ramsay no-nonsense approach towards always being your best.

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