Seared Halibut W Haricots Vert Scallions and White Wine Sauce
Elevate your dinner menu with this elegant recipe for Seared Halibut with Haricots Verts, Scallions, and White Wine Sauce—a dish that perfectly balances simplicity and sophistication. Tender, golden-crusted halibut filets are paired with vibrant haricots verts and scallions, all coated in a luscious white wine and butter pan sauce infused with garlic, shallots, and a spritz of lemon. This quick-to-prepare recipe combines the delicate flavors of fresh seafood with the zesty brightness of citrus, making it a restaurant-worthy entrée ready in just 40 minutes. Garnished with fresh parsley and lemon zest, this dish is ideal for special occasions or a refined weeknight meal, delivering an irresistibly light yet indulgent flavor profile. Perfectly suited for those searching for healthy seafood recipes, French-inspired meals, or elegant dinner ideas, this halibut recipe is sure to impress!
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Recipe Information
Ingredients
- 4 6-ounce portions Halibut filets
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 1 medium Shallot, minced
- 1 cup White wine (dry)
- 0.5 cup Chicken stock
- 2 tablespoons Lemon juice
- 12 ounces Haricots verts (thin green beans), trimmed
- 6 large Scallions, trimmed and cut into 2-inch pieces
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped (optional)
- 1 teaspoon Lemon zest (optional)
Instructions
Pat the halibut filets dry with paper towels and season both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Once the oil is shimmering, add the halibut filets, skin-side down if applicable.
Sear the halibut for 4-5 minutes on the first side until golden brown and crisp. Flip the filets carefully and cook for another 3-4 minutes until opaque in the center and flaky. Remove the halibut from the pan and set aside on a plate tented with foil.
In the same skillet, reduce the heat to medium and add 1 tablespoon of butter. Once butter has melted, add the minced shallot and garlic. Cook for about 1-2 minutes until fragrant and translucent.
Deglaze the pan by adding the white wine, scraping up any browned bits from the bottom of the skillet. Allow the wine to reduce by half, about 3-4 minutes.
Add the chicken stock and lemon juice to the pan. Simmer for 2 minutes, then reduce the heat to low. Whisk in the remaining 2 tablespoons of butter to create a smooth and glossy sauce.
In a separate pot, bring salted water to a boil. Blanch the haricots verts for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
Add the scallions and blanched haricots verts to the white wine sauce in the skillet. Toss gently to coat and warm the vegetables, about 2 minutes.
To serve, plate each halibut filet and spoon the white wine sauce and vegetables over the top. Garnish with fresh chopped parsley and lemon zest, if desired.
Nutrition Facts
Calories |
1084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 2538 mg | 110% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 16.7 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 223 mg | 17% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1640 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
