Pan Seared Halibut with Roasted Asparagus and Beurre Blanc Sauce

Pan Seared Halibut


  • 2 6-8 oz halibut filets
  • 1 pound asparagus
  • 1 cup white wine
  • 1 stick of cubed, frozen butter
  • 1 sliced shallot
  • 10 peppercorns
  • 12 sprigs of thyme plus the leaves of 3 sprigs of thyme reserved for plating
  • 6 garlic cloves, pressed
  • olive oil for saute and to coat the asparagus
  • salt and pepper to taste

Serves 2 as an entree


In a large bowl, combine asparagus, garlic, and olive oil. Season with salt and pepper. Lay in a single layer across a sheet tray or broiling pan and place on the middle rack, in a preheated 400 degree oven. Roast for 10-12 minutes.

Beurre Blanc

Infuse the 1 cup of white wine with sprigs of thyme, peppercorns, and sliced shallots over medium heat. Once the wine comes to a boil, let the liquid reduce down to one ounce and then remove from the heat and strain through a fine mesh strainer into a saucepot. Return to a very low heat and add 1 ounce of heavy cream. Swirl to combine and let the mixture come up to temperature, approximately 60-90 seconds. Begin to add the frozen cubes of butter, 6 at a time, while continuously whisking the mixture. Be very cognizant of the temperature. Remove the pan from the heat if you begin to see a bubble break the surface of the sauce. Continue whisking and adding butter until all of the cubes have been incorporated. Turn the heat off on the stove, add the fresh thyme leaves, and leave the sauce to sit while finishing up the halibut and asparagus.


Season the halibut filets with salt and pepper. In a large saute pan over medium-high heat, pour 2 tablespoons of olive oil into the pan, swirling to coat the bottom. Place the halibut filets in the pan, skin side down and cook for 7 minutes or until the bottom is nicely browned and the meat closest to the skin has begun to become an opaque white. Slide a fish spatula or a very flexible turner under the skin of the fish and turn the fish over so the meat side is laying down on the floor of the pan. Cook for an additional 5 minutes over medium heat.

Place a large portion of asparagus on the plate, top with the filet and then ladle 1/4 cup of the beurre blanc sauce over the top.

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About Chef Pete

Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
1. His Family
2. Teaching others how to cook great food in their own kitchens.
3. Cycling
4. Tacos.
In That Order.

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