Halibut With Brown Butter Pickle Sauce
Phipps suggests substituting Monterey Bay black cod (also known as sablefish) for an added measure of sustainability.
Ingredients
- 4 (8-ounce) skinless halibut fillets, patted dry
- 1 tablespoon neutral oil, such as grape seed or canola
- 3 tablespoons unsalted butter, divided
- 1 tablespoon dill pickle juice
- 1/8 cup Italian parsley leaves, chopped
- Juice and zest of 1 lemon
- Salt and pepper to taste
Instructions
- Add oil to a large sauté pan, tilting pan to spread evenly. Warm over medium-high heat until you see a wisp of smoke.
- Add the halibut to the pan, making sure the fillets aren’t touching one another and sear for about 2 minutes. Add 2 tablespoons of the butter to the pan and swirl, cooking the halibut for 1 more minute on that side. Turn the fillets over and reduce heat to medium.
- Cook the halibut for another 3 minutes while basting with butter; the fish is done when it’s opaque.
- Remove the halibut from the pan and keep warm on a serving plate.
- Add the remaining tablespoon of butter and pickle juice to the pan and bring to a simmer.
- Remove pan from heat and finish the sauce with lemon zest, lemon juice, pepper and parsley. Spoon sauce over the halibut and serve. Serves 4.
About the author
Diana Phipps is head chef at Secoya, Carmel Beach Hotel.
