Halibut With Brown Butter, Lemon and Sage
By David Tanis · 30 minutes · 4 servings
A recipe by David Tanis from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.
Details
- ⏱️ Total time: 30 minutes
- 🍽️ Servings: 4
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
Directions
- Season fish on both sides with plenty of salt and pepper.
- 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.
- 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.
- 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.
- Spoon butter sauce and sage leaves over fish. Sprinkle with bread crumbs and parsley. Serve immediately, with lemon wedges.
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