Pan-Seared Halibut in Citrus Caper Beurre Blanc Recipe

Servings: 2

Cook up this white halibut in a new Teflon™ Colours Collection pan. This photo shows a Tramontina nonstick pan in our “Hot Chili” color.



1 pound fresh halibut

2 tablespoons olive oil

Salt and pepper

2 tablespoons minced yellow onion

¾ cup Chardonnay wine

½ cup mix of lemon and orange juice plus 2 tablespoons orange juice

1 stick butter, cut into 8 pieces

3 tablespoons drained capers

[Click for larger image] 

See this 14-piece cookware set on ShopNBC.com.


Cut the halibut into 2 even servings and brush with olive oil; season with salt and pepper. In a medium saucepan with Teflon™ nonstick coatings, sauté the fish over medium heat, turning onto both sides until golden brown. Add the onions and the wine, and cook until thick, syrupy and reduced to ¼ cup liquid. Add the citrus juices, and then add the butter 2 cubes at a time, melting each addition. Stir well and remove the sauce from the heat. Add the capers over the fish, and serve.  

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