Halibut with buerre blanc

Golden seared halibut with a creamy lemon dill sauce. Tender halibut filets are sauteed and served with a sweet French lemon dill beurre blanc sauce.

Happy Hump Day! Hope you are all having a lovely week. Since the last time you heard from me, I have been all over the place. Last week was spent at The Highland Dallas and lucky me got to stay at this gorgeous hotel Monday through Friday. It was a lot of hard work; long days trying to uncover new business and the nights were spent catching up on my normal duties. Attached to the hotel is a restaurant that is renowned with the locals, The Knife. Holy delicious! Most of my meals were ate here…

Each year we look forward to this time of year when fresh halibut directly off the boat from Alaska is easily available to us. Halibut is usually available to us all year but most of the year it's previously frozen which is fine. But fresh from the sea halibut, really nothing compares. We have a handful of "go to" halibut recipes that we use, but to be honest we are still always looking for new ways to prepare our favorite fish. I remembered that one of the restaurants that I used to work at…

I learned how to make beurre blanc sauce last year at a cooking class. It is a white butter sauce and let me tell you, IT. IS. TO. DIE. FOR! It is one of those

Beurre blanc,translated from French as “white butter”, is similar to a Hollandaise sauce-- except there are no eggs added. The warm sauce is made by reducing white wine and vinegar with shallots. Gradually, chunks of cold butter, and lemon zest (or orange). This sauce sounds fancy, but you can easily make this in your own kitchen. I served this with seared and roasted locally caught Fresh Halibut--but this goes perfectly with salmon or any kind of seafood or shellfish.

This Easy Lemon Garlic Baked Halibut Recipe is perfect for busy parents and home cooks looking for a quick and delicious meal. Ready in just 20 minutes, this oven-baked fish is tender, flaky, and full of flavor, making it an ideal choice for weeknight family dinners or entertaining guests.

I'm telling you - I'm Beurre Blanc obsessed. When in doubt for a pairing sauce for a dish - beurre blancs are your answer. I mean, does butter not go with nearly everything?! Seriously. The only thing I didn't like about this dish is that the scallop flavor didn't come through as much as I wanted it do. It may have been the citrus. It could have overpowered the delicate flavor of the scallops. But besides that, I was pretty satisfied with this dish - and Andy cleared his plate so I can't…

Nadia Aidi on Instagram: "Halibut & Beurre Blanc…one of my favorite combos of all time! What other recipes do you want to see? Ingredients: * 2 halibut filets (6-8 oz). * 1 small shallot (brunoise). * 1/3 cup dry white wine. * 2.5 tbsp white wine vinegar. * 1/2 tsp honey. * 8 tbsp cold butter. * Black pepper to taste. * Salt to taste. * Micro arugula. Directions: 1. Preheat a pan on high for 2 min. Add in some olive oil and after 30 sec add in your salted fish. Sear on medium high for 4-5…