Balsamic Strawberry Halibut
Strawberry White Balsamic Halibut with Lemon Shallot Pan Sauce
Description
Tender pan-seared halibut 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 a restaurant-style finish without overpowering the fish.
Recipe Overview
Servings: 4
Prep Time: 15 minutes
Cook Time: 18 minutes
Ingredients
4 halibut fillets, about 6 oz each
1 tbsp 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 tbsp Strawberry White Balsamic, divided
1 tsp Dijon mustard
1 tsp fresh lemon juice
1 tsp lemon zest
2 tbsp cold unsalted butter, cut into pieces
1 tbsp chopped fresh parsley
1 tbsp chopped fresh chives
Optional: lemon wedges for serving
Instructions
• Pat the halibut completely dry with paper towels. Season both sides with kosher salt and black pepper.
• Heat Garlic Infused Olive Oil in a large stainless steel or nonstick skillet over medium-high heat until shimmering.
• Place halibut presentation-side down and cook undisturbed for 3–4 minutes, until golden on the first side.
• Carefully flip and cook 2–4 minutes more, depending on thickness, until the fish is just opaque and flakes gently. Aim for about 130–135°F in the thickest part.
• Transfer halibut to a warm plate and tent loosely with foil.
• Reduce heat to medium. Add shallot to the skillet and cook 1–2 minutes, stirring often, until softened.
• Add garlic and cook 30 seconds, just until fragrant.
• Pour in the white wine and scrape up the browned bits from the bottom of the skillet. Simmer 2–3 minutes, until reduced by about half.
• Add seafood stock and simmer 2–3 minutes more, until the sauce is slightly concentrated.
• Whisk in 2 tablespoons Strawberry White Balsamic and Dijon mustard. Simmer gently for 30–60 seconds, just until the sauce is glossy and spoonable.
• Remove skillet from heat. Whisk in cold butter, one piece at a time, until the sauce is silky and lightly thickened.
• Stir in lemon juice, lemon zest, parsley, chives, and the remaining 1 tablespoon Strawberry White Balsamic.
• Spoon the sauce over the halibut and serve immediately with lemon wedges if desired.
Chef’s Tip
Halibut is lean and cooks quickly, so the goal is a golden sear while keeping the center moist and flaky. Build the Strawberry White Balsamic sauce after removing the fish from the skillet, then spoon it over the halibut just before serving instead of simmering the fish in the sauce.
Flavor Variations
• Use Lemon White Balsamic for a bright, classic seafood pan sauce with fresh citrus notes.
• Use Pear White Balsamic for a delicate, elegant finish that lets the halibut shine.
• Use Peach White Balsamic for a soft stone-fruit variation that works especially well with summer vegetables.
• Use Cranberry Orange White Balsamic for subtle citrus and vibrant fruit character.
• Substitute Blood Orange Olive Oil for Garlic Infused Olive Oil to add another layer of citrus.
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 all pair well with the delicate halibut and bright strawberry balsamic sauce.
Build Your Plate
Turn this into a complete dinner
This halibut is delicate, bright, and lightly fruity, so the best plate keeps the sides clean, fresh, and elegant while letting the Strawberry White Balsamic sauce shine.
Finished Meal
Strawberry White Balsamic Halibut with lemon-herb fingerling potatoes, roasted asparagus, and a silky shallot pan sauce.
Protein
Pan-seared halibut fillets, or use cod, Chilean sea bass, sea scallops, or salmon.
Vegetables & Sides
Roasted asparagus, broccolini, haricots verts, lemon-herb potatoes, wild rice pilaf, Parmesan risotto, or arugula salad.
Flavor Pairing
Strawberry White Balsamic brings delicate fruit and acidity, while Garlic Infused Olive Oil adds a clean savory base.
Recipe Notes
Use thick, center-cut halibut fillets if possible so the fish sears well without overcooking. If the pan sauce gets too thick, loosen it with a splash of seafood stock or wine. The sauce should be glossy and spoonable, not syrupy. For the freshest flavor, add the final tablespoon of Strawberry White Balsamic after the sauce comes off the heat.
