Garlic Seared Halibut

Ingredients

• 4 halibut fillets
• to taste salt
• to taste black pepper
• 1 tbsp garlic
• ½ cup white wine
• ¼ cup unsalted butter
• to taste juice of ½ lemon
• ¾ cup chicken broth
• 1 tbsp lemon zest
• 1 tsp olive oil

Steps

1. Combine the garlic, ¼ cup white wine, lemon, and ½ cup chicken broth in a gallon-size zip-top bag.
2. Add the fish.
3. Toss to coat.
4. Refrigerate for 1 hour.
5. Take the fish out of the marinade.
6. Reserve the marinade.
7. Sprinkle on both sides liberally with kosher salt and freshly ground black pepper.
8. Set aside.
9. Melt 1 tbsp butter with olive oil in a 12-inch stainless steel sauté pan over medium high heat.
10. Add the fish.
11. Cook until golden brown and cooked through, about 3–4 minutes per side.
12. Remove.
13. Keep warm.
14. Deglaze the pan with the reserved marinade and reserved wine and chicken broth.
15. Bring to a boil.
16. Reduce heat to low.
17. Cook until reduced by ⅓.
18. Whisk in the butter 1 tbsp at a time, waiting until the tbsp before it is melted before adding a new one.
19. Spoon the sauce over the halibut.
20. Serve warm.