Halibut With Brown Butter, Lemon and Sage
Published October 17, 2017
Karsten Moran for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
About 1 ½ pounds halibut fillets (or other firm white-fleshed fish), cut into 4 pieces
Salt and black pepper
2 tablespoons olive oil
4 tablespoons unsalted butter
12 to 15 fresh sage leaves
2 tablespoons freshly squeezed lemon juice
¼ cup coarse homemade bread crumbs, toasted
2 tablespoons finely chopped parsley
Lemon wedges, for serving
Nutritional analysis per serving (4 servings)
8 grams carbs; 114 milligrams cholesterol; 358 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 9 grams saturated fat; 21 grams fat; 2 grams fiber; 496 milligrams sodium; 33 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season fish on both sides with plenty of salt and pepper.
- Step 2
Pour oil into a large, heavy skillet (preferably cast iron or nonstick) and set over medium-high heat. When oil is hot (but not smoking), swirl to evenly coat the pan, then add fish in a single layer. Let cook undisturbed for 3 to 4 minutes, until first side is nicely browned. Adjust the heat as needed to produce a steady sizzle and prevent scorching.
- Step 3
Flip and cook fish for about another 3 minutes, until just done. (To test for doneness, use a fork to gently probe the flesh: it should flake easily.) Transfer cooked fish to a warm platter or serving plates.
- Step 4
Make the sauce: Place skillet back on the stove over medium-high heat. Add butter and sage leaves. Cook butter, swirling the pan, until foamy and just beginning to brown, about 1 minute. Turn off heat and stir in lemon juice.
- Step 5
Spoon butter sauce and sage leaves over fish. Sprinkle with bread crumbs and parsley. Serve immediately, with lemon wedges.
Private Notes
Comments
If you want to get a nice brown crust on your fish, be sure to dry it on both sides with a paper towel. Some cooks even use a light dusting of Wondra, a very fine flour to help absorb any moisture that would otherwise steam the fish instead of searing.
Yes! I do this too - and get the fish closer to room temperature - right out of the fridge the cold fish sticks to the hot pan.
Capers.
Faced with 2 lbs of halibut fresh caught by one of our local island fishermen, this two person older couple when dining only with one another expects to portion the 2 lbs into four two person meals. Piscine anatomy occasionally resists perfect Euclidean geometry. Most recent purchase consisted of two roughly identical 1 lb cuts which tapered to the tail. 3/4s of the purchase was going to spend some time in the freezer for 3 two person meals. (Not too many other options, right?) This David Tanis recipe got tested on the somewhat skimpy thinner cuts from the tail ends. The only adjustments I made were to quarter some of the ingredients and reduce the cooking time of the actual fish to about 1.5 minutes a side (the pieces were only about 3/8s“ thick). Despite the adjustments, this was a truly delicious and quickly prepared dish.
Fish was not the plan today. I was going to make a chicken dish but when I walked past the fresh halibut display at the entrance to the Ballard market in Seattle at $19.95/ lb, I shifted gears. This one is a keeper. It is very simple and if you have a nice piece of halibut it is le plat du jour!
As an early Christmas 2025 present, I got Norwalk/Norovirus from a take home meal on the 23rd. I was totally laid out, and being the main cook at home, we cancelled our small family get together. Now 5 days later, and close on 3.6 kilos or 8 pounds (I'm Canadian) lighter I was finally able to think of food and a beer. I made this fine meal, adding capers, and some green onion tops....it was wonderful!!!