WEEKDAYS 1e|12c|p

Seared Halibut with Citrus Beurre Blanc & Sesame Roasted Asparagus

Michael Symon
Servings: 4 to 6
30 to 45 min
Part 1 of 2

Learn how to make one of the first dishes Michael ever put on a menu!

  • Ingredients
  • step-by-step directions
Seared Halibut with Citrus Beurre Blanc & Sesame Roasted Asparagus
  • Halibut
  • 2 tablespoons vegetable oil
  • 4 halibut fillets, skinless (6 ounces each)
  • 1/4 cup all-purpose flour (for dredging)
  • 3 tablespoons unsalted butter
  • 2 sprigs thyme
  • kosher salt and freshly ground black pepper (to taste)
Citrus Beuerre Blanc
  • 1/2 cup white wine
  • 1/2 cup fresh orange juice (plus 1 strip of peel)
  • 1/4 cup fresh lemon juice (plus 1 strip of peel)
  • 1 shallot (peeled and thinly sliced)
  • 1 bay leaf
  • 2 sprigs thyme
  • 1/2 teaspoon whole black peppercorns
  • 2 sticks cold, unsalted butter (cubed)
  • Sesame Roasted Asparagus
  • 1 bunch asparagus (woody ends trimmed)
  • 1 1/2 tablespoons sesame oil
  • 1/4 cup orange segments
  • 3/4 teaspoon black sesame seeds
  • kosher salt and freshly ground black pepper (to taste)
  • For the Halibut: in a large nonstick saute pan, add the vegetable oil and place over medium-high heat. In a baking dish, add the flour and season with salt. Dredge the halibut in the seasoned flour. Shake off any excess flour and add to the pan. Cook until golden about 4-5 minutes then flip and cook another 4-5 minutes until golden and the flesh is opaque.
  • Tilt the pan and drain the oil. Add the thyme sprigs and butter and allow to melt. Baste the fish with butter for 1 minute. Remove from the heat and serve with the beurre blanc and asparagus.
  • For the Citrus Beurre Blanc: in a small pot add the wine, orange juice and peel, lemon juice and peel, shallot, bay leaf, thyme, and peppercorns and heat over medium-high heat. Bring to a boil and reduce until there is about 1 tablespoon of liquid remaining, about 15 minutes. Lower the heat to medium, reduce by half, about 2 minutes. To the pan add a few cubes of butter and whisk. Continue adding butter and whisking, without causing the sauce to break.
  • Remove the sauce from the heat and strain through a fine-mesh strainer. Keep warm until ready to serve.
  • For the Sesame Roasted Asparagus: preheat the oven to 500ºF. On a baking sheet, lay the asparagus in an even layer and drizzle with sesame oil. Toss to coat and season with salt and pepper to taste. Place in the oven and roast for 6-8 minutes until golden brown and tender. Remove from the oven and place on a platter. Garnish with orange segments and sesame seeds.
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