Pan-Seared Halibut with Meyer Lemon & White Grapefruit Balsamic

Ingredients

4 halibut fillets (5–6 ounces each)
3 tablespoons Meyer Lemon Olive Oil
¼ cup White Grapefruit Balsamic Vinegar
1 teaspoon kosher salt
¾ teaspoon freshly cracked black pepper
1 teaspoon garlic powder
Optional garnish: fresh parsley, chives, or lemon zest

Instructions

• Pat halibut fillets dry and season evenly with salt, pepper, and garlic powder.
• Heat 2 tablespoons Meyer Lemon Olive Oil in a large skillet over medium-high heat.
• Add halibut and sear for 3–4 minutes per side until golden and just cooked through. Remove and set aside.
• Reduce heat to medium and add remaining Meyer Lemon Olive Oil to the pan.
• Deglaze with White Grapefruit Balsamic Vinegar, scraping up browned bits and simmering for 1–2 minutes until lightly reduced and glossy.
• Return halibut to the pan and spoon the citrus glaze over the fillets.
• Finish with fresh herbs or lemon zest and serve immediately.

Chef’s Tip

White Grapefruit Balsamic adds brightness without sweetness. Reduce just until glossy to keep the sauce clean and citrus-forward.

Flavor Variations

Swap White Grapefruit Balsamic with White Pear Balsamic for a softer, elegant finish, or White Peach Balsamic for a lightly sweet citrus contrast that pairs beautifully with seafood and chicken.

Pairings

Serve with roasted asparagus, broccolini, jasmine rice, quinoa, or a simple mixed greens salad with olive oil and citrus.

Recipe Notes

Meyer Lemon Olive Oil provides clean citrus structure, while white balsamics layer brightness and balance. This recipe also works beautifully with cod, sea bass, or mahi-mahi using the same method.