Pan-Seared Halibut with Meyer Lemon & White Grapefruit Balsamic
Pan-Seared Halibut with Meyer Lemon Olive Oil & White Grapefruit Balsamic
Description
Perfectly seared halibut finished with a bright citrus balsamic glaze. Light, clean, and elegant — this dish highlights the natural sweetness of the fish while balancing it with fresh acidity and subtle richness.
Recipe Overview
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: ~20 minutes
Servings: 4
Ingredients
4 halibut fillets (5–6 ounces each)
3 tablespoons Meyer Lemon Extra Virgin Olive Oil
¼ cup White Grapefruit Balsamic Vinegar
1 teaspoon kosher salt
¾ teaspoon freshly cracked black pepper
1 teaspoon garlic powder
Optional garnish: parsley, chives, or lemon zest
Instructions
• Pat halibut completely dry and season evenly with salt, pepper, and garlic powder.
• Heat 2 tablespoons Meyer Lemon Extra Virgin Olive Oil in a skillet over medium-high heat.
• Add halibut and sear 3–4 minutes per side until golden and just cooked through. Remove and set aside.
• Reduce heat to medium and add remaining Meyer Lemon Extra Virgin Olive Oil to the pan.
• Deglaze with White Grapefruit Balsamic Vinegar, scraping up all browned bits. Simmer 1–2 minutes until lightly reduced and glossy.
• Return fish to the pan and spoon the citrus glaze over the fillets.
• Finish with fresh herbs or lemon zest before serving.
Chef’s Tip
Halibut cooks quickly — remove it just as it turns opaque to keep it tender. Let the white balsamic reduce lightly so the citrus stays bright and clean.
Flavor Variations
• White Grapefruit Balsamic — crisp citrus backbone
• Pear White Balsamic — softer, smoother balance
• Peach White Balsamic — gentle fruit sweetness and roundness
Pairings
Serve with asparagus, broccolini, rice, quinoa, roasted potatoes, or a light salad.
Recipe Notes
Meyer Lemon Olive Oil enhances the fish naturally while White Grapefruit Balsamic provides acidity and brightness without overpowering the halibut. Keep the glaze restrained and let the fish remain the focus.
