Pan-Seared Halibut with Lemon Beurre Blanc & Fresh Herbs

Entree | 2 servings

This restaurant-quality fish dish is the perfect entrée to serve alongside the Bee's Knees, with its delicate flesh providing a canvas for the cocktail's bright, herbaceous notes. A classic lemon beurre blanc echoes the clarity of your drink, while fresh tarragon and dill add botanical complexity. The simplicity of the preparation lets the quality of the fish and the thoughtfulness of the pairing shine.

Ingredients

• 2 halibut fillets (6 oz each), skin removed
• Kosher salt and white pepper
• 3 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 2 shallots, minced
• ¼ cup dry white wine
• 3 tablespoons fresh lemon juice
• 2 tablespoons cold unsalted butter, cubed
• 1 tablespoon fresh tarragon, minced
• 1 tablespoon fresh dill, minced
• Fresh lemon zest
• Microgreens for garnish

Instructions

1. Pat halibut fillets dry and season generously with salt and white pepper.
2. Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat.
3. Sear halibut 3-4 minutes per side until opaque and flaky. Transfer to a plate.
4. In the same skillet, add minced shallots and cook for 1 minute until fragrant.
5. Deglaze with white wine and reduce by half.
6. Remove from heat and whisk in lemon juice. While whisking constantly, add cold butter pieces one at a time.
7. Fold in fresh tarragon and dill.
8. Season sauce with salt and white pepper to taste.
9. Return halibut to skillet briefly to warm, then transfer to serving plates.
10. Spoon lemon beurre blanc around the fish. Garnish with fresh lemon zest and microgreens.