Asparagus, brown butter sauce, and pan-seared halibut fillets make for a flavorful, nutritious supper. This fish dish is ideal for rotating meals!
This delectable low-carb supper of pan-seared halibut fillets, asparagus, and brown butter sauce has a rich, nutty flavour. Flour-crusted halibut fillets are pan-seared and topped with a flavorful brown butter sauce. This quick and delicious brown butter halibut recipe takes less than 30 minutes to prepare, and it tastes even better served with some crisp-tender asparagus on the side. Have fun!
BROWN BUTTER HALIBUT RECIPE
For this recipe, we enjoy the mild flavour and wonderful texture of halibut, but you could use any other white fish, such as cod or Dover sole. To produce a crispy and even crust that will absorb the brown butter drizzled on top later, dredge the fish fillet in flour. It’s a delicious combo! Asparagus may be cooked in a skillet more quickly and becomes more tender when blanched. You can omit this step if your asparagus is very thin.
GO TO RECIPE INSTRUCTIONS
To prepare the halibut with brown butter:
- Using paper towels, pat dry the halibut fillets.
- Combine flour, chilli pepper flakes, cumin, Italian seasoning, salt, and pepper in a shallow plate.
- Shake off any excess flour after dredging the fish fillets in the seasoned flour.
- In a big skillet over medium-high heat, melt 1 tablespoon butter and 1 tablespoon olive oil. Add the halibut fillets and cook, rotating once, for 6 to 8 minutes, or until golden brown and crispy. Once cooked, move the pan-seared fish fillets to a dish that has been heated.
- Wash and trim the asparagus ends, blanch them in boiling water for two minutes, and then submerge them in ice water to stop the cooking process while the fish cooks. After draining, set away.
- After the fish is done, use wine or vegetable stock to deglaze the skillet. Simmer until reduced to half its original volume. Add one tablespoon each of lemon juice and butter. Mix everything together quickly.
- Season with salt and pepper after adding the blanched asparagus to the skillet and tossing for two minutes to cook it through.
- While preparing the brown butter, place the asparagus to the side of the skillet and add the cooked fish fillets to reheat over low heat.
- In order to make brown butter, melt the remaining butter in a small saucepan over medium heat for approximately a minute, or until it begins to bubble. Turn the heat up to high and fry the butter, constantly rotating the pan, until it acquires a medium golden-brown colour and begins to smell nutty, one to two minutes.
Stir 1 tablespoon lemon juice and parsley into the browned butter. 11. Arrange the pan-seared halibut fillets on plates with asparagus, and drizzle with the brown butter sauce. Serve immediately – Enjoy!
TIPS FOR HALIBUT RECIPE
You can use any other white fish you choose in this dish.
For a fantastic flavour profile, try adding sage to the brown butter instead of parsley.
Sear the sides of your thick halibut fillets as well.
TIPS FOR MAKING THE BROWN BUTTER SAUCE
The key to making a good brown butter sauce is timing. The milk particles floating in the fat caramelise when butter melts in a heated pan. Melted butter takes on a golden-brown hue and becomes fragrant, enhancing everything it comes in contact with.
Avoid heating the brown butter for an extended period of time. If not, the milk solids will burn and turn the butter bitter. Thus, watch the butter very carefully while it browns. Remove the browned butter from the fire and place it in a small bowl or drizzle it over your meal once it has turned golden and begun to smell nutty. The brown pieces that remain at the bottom can be disposed of using a fine mesh strainer.
HOW TO KEEP HALIBUT LEFTOVERS
Any leftovers can be refrigerated in an airtight container for up to two days. Use a few drops of water to loosen the sauce and reheat gently in the microwave or on the stove.
MORE HALIBUT RECIPES
- Fish Tacos with Roasted Halibut
- Baked Halibut with Lemon Butter
- Parmesan Crusted Baked Halibut Fish
