seared halibut with chive butter sauce

Seared Halibut with Chive Butter Sauce

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Inspired by, BCG and Food Network

Serves: 4

Prep Time: 15 mins

Sauce Time: 30 min

Cook Time: 10+ mins

Skill Level: easy, but takes a little time. You will have a few things happening quickly.

Cooking Method: stove top with cast iron skillet and oven.


4 (7-ounce) Halibut fillets
1 cup bread crumbs
1 eggs, for egg wash
Kosher salt and freshly cracked black pepper 4 tablespoons grapeseed oil
1/2 lemon, juiced

1 tablespoon butter
1 sprig fresh thyme
2 tablespoons cappers

Butter Sauce
2 cups white wine (recommended: Chardonnay) 2 sprigs fresh thyme
1 shallot, sliced
2 clove garlic, smashed
2 tablespoons heavy cream (or half & half)



Skill level: easy, but takes a little time. You will have a few things happening quickly.

Cooking method: stove top with cast iron skillet and oven


Step 1 - Preheat oven to 400 degrees F. Place the fillets on a sheet tray or rack so the fish can release its natural juices.

Step 2 - Place the bread crumbs into a shallow dish. In a separate shallow dish add 2 beaten eggs. Season both sides of the fillet with salt and pepper. Once seasoned, brush the belly side of the fish with the egg. Dip the egg side into the bread crumbs.

Step 3 - In a cast iron skillet add grapeseed oil. Before placing fish into pan, make sure the skillet is very hot. Sear only 1 side of the fish (the side with the bread crumbs) about 1 minute. Once 1 side is seared, place the skillet in the oven for about 3 to 4 minutes until cooked. Don’t over cook, because it will dry out the Halibut.

Step 4 - Once the fish is cooked, remove the hot skillet from the oven then flip each Halibut over and add the lemon juice, butter, cappers and sprig of thyme to the skillet. Let melt and baste the fish with the juice.

Step 5 - Pour over the Butter Sauce and serve.

Butter Sauce

Step 1 - In saucepan, add wine, sprigs of thyme, shallot, garlic and pepper. Set on back burner to allow the wine to reduce. About 30 minutes.

Step 2 - Once the sauce is reduced to a syrup, strain and add the heavy cream, and lemon juice and bring to a slight simmer.

Step 3 - Whisk in cold butter and once melted add the fresh chives and season with black pepper.

grandpa’s thoughts:

This is an absolute crowd pleaser. Over and over, I hear the response that it's like a restaurant style of halibut. The crust has a slight crunch, but the halibut is very flaky. We love the sauce and serve the dish with rice and broccoli.

You can also use Cod and if you would like to save a little money, try it with Tilapia.


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