Sauteed Halibut with Kiwi Chardonnay Sauce

Elegant restaurant plating at home. Halibut fillets get a light dusting of flour and a quick sauté in clarified butter, which gives the fish a crisp, golden crust without the black flecks that regular butter produces at high heat.

The sauce is a kiwi riff on classic beurre blanc. Shallots and chardonnay vinegar reduce to a concentrated syrup, then chunks of cold butter get whisked in off heat to emulsify, with pureed kiwi folded through for color and a tart-sweet brightness that cuts through the rich fillet.

Halibut cooks fast. Three to four minutes per side in a hot pan is all you need. The fish is done when it flakes under gentle fork pressure and the center is just opaque. Overcook by even a minute and the flesh turns rubbery, so watch the clock.

Chef Tips

• Pat the halibut bone-dry before flouring; wet fish steams in the pan instead of browning
• Keep the butter cold for the sauce, warm butter won’t emulsify and you’ll get a broken, greasy pool
• Whisk the butter in one piece at a time off direct heat, or on the lowest flame possible
• If you can’t find chardonnay vinegar, white wine vinegar with a splash of dry white wine works
• Slice the garnish kiwi thin so it warms on the hot fish without turning mushy

Variations

• Swap halibut for sea bass, cod, or any firm white fish
• Use champagne vinegar or a dry sparkling wine for a festive version
• Add fresh tarragon or chervil to the finished sauce for herbal depth