Pan Seared Halibut in a Brown Butter Sage Sauce




You won’t believe how easy it is to make this restaurant quality dish at home!  A rich brown butter sauce tops luscious seared Halibut and crisp veggies for a rave-worthy weeknight dinner you can do in less than 20 minutes.

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1 tsp vegetable oil
1 package Halibut Filets
1/2 tsp kosher salt
1/4 tsp pepper
8 oz trimmed haricot vert or green beans
4 oz sliced shiitake mushrooms
Brown Butter Sage Sauce
2 TB butter
1 TB chopped sage, additional for garnish
1 tsp lemon juice, lemon slices for garnish
Salt and pepper to taste


Heat oil on high in a medium sauté pan. Pat halibut dry and season with salt and pepper. Cook halibut flesh side down first for 2-3 mins until lightly browned, flip over and cook skin side down till fish is firm and the skin is crispy and the filet feels firm to the touch, about 3-4 minutes longer. Remove halibut from pan and place on a plate. Cover to keep warm.
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Add haricot vert and shiitakes to the pan and cook for 5 mins, stirring frequently, until fork tender. Season to taste with salt and pepper, divide onto two serving plates and top with halibut.
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Reduce heat to medium-low. Add butter to the pan and cook for 2 minutes or until bubbles fade and the butter is starting to lightly brown. Remove from the heat and add sage and lemon juice. Season to taste with salt and pepper. Drizzle Brown Butter Sage Sauce over halibut and enjoy.
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TIP: You can also swap in broccoli florets for the green beans/mushroom combo if you like!

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