Pan-seared halibut topped with a silky lemongrass beurre blanc combines classic French technique with aromatic Southeast Asian flavors. The emulsified butter sauce, enriched with fresh shallots and lemon, transforms simple white fish into an elegant dinner.
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In a skillet over medium heat, melt 1 tablespoon of butter. Add the sliced shallots and a pinch of salt, and cook until softened, about 2-3 minutes.
Add the smashed lemongrass stalks, white wine, white wine vinegar, and lemon juice to the skillet.
Bring to a simmer and let the liquid reduce by about 80%, until it's syrupy.
Strain the reduction through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all the liquid. Discard the solids.
While the sauce reduces, prepare the fish. Pat the halibut fillet completely dry with a paper towel and season generously on all sides with kosher salt.
In a separate skillet, heat the clarified butter or oil over medium-high heat. Carefully place the halibut in the hot pan and sear for 3-4 minutes per side, until golden brown and cooked through.
Return the saucepan with the strained reduction to low heat. Whisk in the heavy cream.
Gradually whisk in the cold, cubed butter, one piece at a time, until the sauce is creamy and fully emulsified. Keep the heat very low to prevent the sauce from breaking.
Remove from heat and gently stir in the optional trout roe.
To serve, spoon a layer of the beurre blanc onto a warm plate. Place the seared halibut on top, and finish with another generous spoonful of sauce over the fish.
Serve immediately for best texture. Leftover halibut can be refrigerated up to 2 days; reheat gently in a 275°F oven. Beurre blanc does not keep and should not be remade.
12-inch skillet or sauté pan · Saucepan for reduction · Fine-mesh sieve or chinois · Whisk · Meat thermometer (optional but recommended)
Beurre blanc is an emulsified butter sauce made by whisking cold butter into a reduced wine and vinegar base over low heat. Keep the heat moderate, whisk constantly, and never let it boil—if it breaks, remove from heat and whisk in a tablespoon of cold cream to re-emulsify.
Beurre blanc is best served immediately after making. However, you can prepare the reduction (wine, vinegar, shallots, lemongrass) up to 2 hours ahead and finish whisking in the butter just before serving.
Halibut is done when it flakes easily with a fork and reaches 145°F internally. The flesh should be opaque throughout and spring back when pressed gently—typically 3-4 minutes per side for a 6 oz fillet in a hot pan.
Use 1 tbsp lemon zest plus a pinch of dried mint or tarragon, or 1 tsp fresh lemon verbena if available. The sauce will lose some floral notes but remain bright and aromatic.
Yes—cod, sea bass, flounder, or sole work well. Adjust cooking time based on thickness; thinner fillets need only 2-3 minutes per side.
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