Balsamic Strawberry Halibut

Strawberry White Balsamic Halibut with Lemon Shallot Pan Sauce

Description

Tender pan-seared halibut is finished with a silky Strawberry White Balsamic pan sauce made with shallots, white wine, seafood stock, Dijon, lemon, butter, and fresh herbs. The sauce is bright, delicate, and lightly fruity, giving the halibut an elegant restaurant-style finish without overpowering the fish.

Ingredients

4 halibut fillets, about 6 oz each
1 tablespoon Garlic Infused Olive Oil
Kosher salt and freshly ground black pepper

Strawberry White Balsamic Pan Sauce
1 small shallot, finely minced
1 garlic clove, minced
¼ cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
¼ cup seafood stock or low-sodium chicken stock
3 tablespoons Strawberry White Balsamic, divided
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1 teaspoon lemon zest
2 tablespoons cold unsalted butter, cut into pieces
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives

Lemon wedges, optional, for serving

Instructions

• Pat the halibut completely dry with paper towels. Season both sides with kosher salt and black pepper.

• Heat the Garlic Infused Olive Oil in a large stainless-steel or nonstick skillet over medium-high heat until shimmering.

• Place the halibut presentation-side down in the skillet. Cook undisturbed for 3–4 minutes, until the first side is golden and releases easily from the pan.

• Carefully flip and cook for another 2–4 minutes, depending on the thickness of the fillets. For fully cooked halibut, cook to an internal temperature of 145°F measured in the thickest part; the flesh should be opaque and separate easily with a fork.

• Transfer the halibut to a clean warm plate and tent loosely with foil while you prepare the pan sauce.

• Reduce the heat to medium. Add the shallot to the skillet and cook for 1–2 minutes, stirring often, until softened.

• Add the garlic and cook for about 30 seconds, just until fragrant.

• Pour in the white wine and scrape up the browned bits from the bottom of the skillet. Simmer for 2–3 minutes, until the wine has reduced by about half.

• Add the seafood stock and simmer for another 2–3 minutes, until the liquid is slightly reduced and concentrated.

• Whisk in 2 tablespoons Strawberry White Balsamic and the Dijon mustard. Simmer gently for 30–60 seconds, just until the sauce is glossy and spoonable.

• Remove the skillet from the heat. Whisk in the cold butter one piece at a time until melted and the sauce is silky and lightly thickened.

• Stir in the lemon juice, lemon zest, parsley, chives, and remaining 1 tablespoon Strawberry White Balsamic. Taste and adjust with a small pinch of salt or black pepper if needed.

• Spoon the warm Strawberry White Balsamic pan sauce over the halibut and serve immediately with lemon wedges if desired.

Chef’s Tip

Halibut is lean and cooks quickly, so focus on developing a golden sear without drying out the fish. Let the first side cook undisturbed until it releases easily rather than forcing it from the pan. Finish the pan sauce off the heat with cold butter, then add the final tablespoon of Strawberry White Balsamic and fresh herbs for a bright, fresh finish.

Flavor Variations

• Lemon: Replace the Strawberry White Balsamic with Lemon White Balsamic for a bright, classic seafood pan sauce with fresh citrus character.

• Pear: Replace the Strawberry White Balsamic with Pear White Balsamic for a delicate, elegant variation that lets the halibut remain the focus.

• Peach: Replace the Strawberry White Balsamic with Peach White Balsamic for a soft stone-fruit variation that pairs especially well with summer vegetables.

• Cranberry Orange: Replace the Strawberry White Balsamic with Cranberry Orange White Balsamic for a brighter fruit-and-citrus profile.

• Blood Orange: Replace the Garlic Infused Olive Oil with Blood Orange Olive Oil for fragrant citrus character beneath the Strawberry White Balsamic pan sauce.

Pairings

Serve with roasted asparagus, broccolini, haricots verts, lemon-herb fingerling potatoes, wild rice pilaf, creamy Parmesan risotto, or a simple arugula salad. Sauvignon Blanc, Pinot Gris, Albariño, or unoaked Chardonnay pair beautifully with the delicate halibut and bright Strawberry White Balsamic pan sauce.

Recipe Notes

Use thick, center-cut halibut fillets when possible so the exterior can develop a golden sear without the center overcooking.

For fully cooked halibut, cook to an internal temperature of 145°F in the thickest part. Because fillet thickness varies, use the cooking time as a guide rather than the sole indicator of doneness.

A stainless-steel skillet develops excellent fond for the pan sauce. If using stainless steel, let the halibut develop a proper sear before attempting to turn it; properly seared fish will release more easily from the pan.

Keep the pan sauce glossy and spoonable rather than reducing it until syrupy. If it becomes too thick, loosen it with a small splash of seafood stock or water.

Add the cold butter after removing the skillet from the heat. This helps create a smooth, silky pan sauce rather than an oily or separated one.

The final tablespoon of Strawberry White Balsamic is added off the heat to preserve its fresh fruit character and acidity.

Bring This Recipe to Life

Strawberry White Balsamic

Garlic Infused Olive Oil

Lemon White Balsamic

Pear White Balsamic

Peach White Balsamic

Cranberry Orange White Balsamic

Blood Orange Olive Oil