Garlic Seared Halibut
Garlic seared halibut gets its flavor from an hour in a wine, lemon and garlic marinade before it ever touches the pan. The best part is what happens afterward: the marinade is boiled down in the same pan to pick up the browned bits, then whisked with butter into a glossy sauce. Lean, mild halibut needs exactly that kind of bright, savory finish to taste like more than plain fish.
Instructions
Put the garlic, ¼ cup of the white wine, the lemon juice and ½ cup of the chicken broth in a gallon-size zip-top bag. Add the halibut, turn the bag to coat the fish, and refrigerate for 1 hour.
Lift the fish out of the marinade and keep the marinade. Season both sides generously with salt and freshly ground black pepper.
Melt 1 tbsp of the butter with the olive oil in a 12-inch stainless steel sauté pan over medium high heat. Add the fish and cook for about 3 to 4 minutes per side, until golden brown and cooked through. Move the fillets to a plate and keep them warm.
Pour the reserved marinade into the pan along with the remaining wine and chicken broth, scraping up the browned bits. Bring to a boil, then lower the heat and simmer until the liquid has reduced by one third.
Whisk in the remaining butter 1 tbsp at a time, letting each piece melt completely before adding the next. Spoon the sauce over the halibut and serve warm.
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