Sautéed Halibut with a Fine Herb Sauce by Chef James

Name: Sautéed Halibut with a Fine Herb Sauce by Chef James
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 to 6 servings
Ingredients: Fish: 2 Tbsp. Extra Virgin Olive Oil; Fish: 1 Tbsp. Butter; Fish: 4 6-oz. Halibut or other white fish filets; Fish: 2 Tbsp. Fine herbs (thyme, rosemary, chives, etc); Fish: Salt and pepper to taste; Fish: Flour for dusting; Sauce: 2 Tbsp. Butter; Sauce: 2 Tbsp. Extra Virgin Olive Oil; Sauce: 1 clove garlic, finely minced; Sauce: 1 small lemon, zest and juice

Pairs With Chardonnay

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Difficulty:: Easy
Prep Time:: 10 minutes
Cook Time:: 20 minutes
Total Time:: 30 minutes
Yield:: 4 to 6 servings

Ingredients

Fish

2 Tbsp. Extra Virgin Olive Oil 4 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Butter 2 Tbsp. Butter
4 6-oz. Halibut or other white fish filets 8 6-oz. Halibut or other white fish filets
2 Tbsp. Fine herbs (thyme, rosemary, chives, etc) 4 Tbsp. Fine herbs (thyme, rosemary, chives, etc)
Salt and pepper to taste Salt and pepper to taste
Flour for dusting Flour for dusting

Sauce

2 Tbsp. Butter 4 Tbsp. Butter
2 Tbsp. Extra Virgin Olive Oil 4 Tbsp. Extra Virgin Olive Oil
1 clove garlic, finely minced 2 cloves garlic, finely minced
1 small lemon, zest and juice 2 small lemons, zest and juice

Instructions

Place the fish fillets on a plate. Sprinkle with the fine herbs, salt, and freshly ground pepper on both sides of the fish. Lightly dust with flour on both sides.
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.
To make the sauce, in the same pan, 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 serve.