Sautéed Halibut with a Fine Herb Sauce by Chef James - Rombauer Vineyards
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Sautéed Halibut with a Fine Herb Sauce by Chef James




Prep Time:

10 Minutes

Cook Time:

20 Minutes

Total Time:

30 Minutes


For the fish:

  • 2 Tbsp. Extra Virgin Olive Oil
  • 1 Tbsp. Butter
  • 4-6 oz. of Halibut or other white fish filets
  • 2 Tbsp. Fine herbs (thyme, rosemary, chives, etc)
  • Salt and pepper to taste
  • Flour for dusting

For the sauce:

  • 2 Tbsp. Butter
  • 2 Tbsp. Extra Virgin Olive Oil
  • 1 clove garlic, finely minced
  • 1 small lemon, zest and juice

1Step 1

Place the fish fillets on a plate. Sprinkle with the fine herbs, salt, and freshly ground pepper on both sides of the fish. Lightly dush with flour on both sides.

2Step 2

Pour olive oil and place butter in a large non-stick skillet on medium heat. Sauté the filets about 2 to 3 minutes on each side, until golden brown. Watch so they don’t overcook or burn. Remove the fillets and place them on a warm serving plate. They should flake apart. Cover lightly with foil to keep warm.

3Step 3

To make the sauce, in the same plan, add the butter, olive oil, garlic, lemon juice, and lemon zest. Stir to combine as the butter melts.

Plate the fish fillets and spoon some of the mixture over each portion and service.

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