Garlic Seared Halibut

• 4 ea. (24 ounces) halibut fillets
• Salt
• Freshly-ground black pepper
• 1 tbsp minced garlic
• ½ cup white wine, divided
• ¼ cup unsalted butter, divided
• Juice of ½ lemon
• ¾ cup chicken broth, divided
• 1 tbsp lemon zest, finely grated
• 1 tsp olive oil

Ingredients for 4 servings (1.1 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Combine garlic, ¼ cup white wine, lemon, and ½ cup chicken broth in a gallon-size zip-top bag. Add fish and toss to coat. Refrigerate for 1 hour.

2. 2

   Take fish out of marinade and reserve marinade. Sprinkle on both sides liberally with kosher salt and freshly ground black pepper and set aside.

3. 3

   Melt 1 tbsp butter with olive oil in a 12-inch stainless steel sauté pan over medium high heat. Add fish and cook until golden brown and cooked through, about 3–4 minutes per side. Remove and keep warm.

   Stovetop
4. 4

   Deglaze pan with reserved marinade and reserved wine and chicken broth. Bring to a boil, then reduce heat to low and cook until reduced by ⅓.

   Stovetop
5. 5

   Whisk in butter 1 tbsp at a time, waiting until the tbsp before it is melted before adding a new one. Spoon sauce over halibut and serve warm.