Each year we look forward to this time of year when fresh halibut directly off the boat from
Alaska is easily available to us. Halibut is usually available to us all year but most of the year it's previously frozen which is fine. But fresh from the sea halibut, really nothing compares.
We have a handful of "go to" halibut recipes that we use, but to be honest we are still always looking for new ways to prepare our favorite fish. I remembered that one of the restaurants that I used to work at made fresh halibut with a beurre blanc sauce that was amazing. So we decided to try to make a version of a beurre blanc made with capers and citrus to go with our grilled halibut.
It was a fantastic dish that we both really dug. I'm pretty sure we'll be making a beurre blanc sauce again with halibut.
Grilled Halibut with Citrus and Caper Beurre Blanc
Makes 2 servings
1 lb fresh halibut cut into 2 portions (brushed with olive oil & seasoned w/ salt & pepper)
2 Shallots, finely minced
3/4 cup white wine
1/2 cup + 2 tblspns freshly squeezed lemon & orange juice
4 oz ( 1 stick) cold butter, cut into 8 pieces
Salt & pepper to taste
3 tblspns drained capers
Parsley, minced for garnish
Grill halibut until cooked through with grill marks. Put wine in sauce pan over medium heat. When wine is hot add shallots. Bring wine to boil and reduce until thick and syrupy reduced to 1/4 cup. Reduce heat to fast simmer and add lemon juice, then add butter 2 pieces at a time until melted. Remove sauce from heat add the capers and parsley. Plate halibut and pour sauce over halibut .