Elegant Pan-Seared Halibut with Caper Beurre Blanc

/ Fish Enthusiasts / By

This elegant dish features a beautifully pan-seared halibut fillet with a crisp golden crust and a succulent, flaky interior. The fish is elevated by a velvety caper beurre blanc, a classic French sauce that marries the richness of butter with the delicate tang of white wine and the briny depth of capers, adding complexity and balance to every bite.

Accompanying the halibut is a luxurious serving of dauphinoise potatoes—thinly sliced and layered with cream, garlic, and a hint of nutmeg before being slowly baked to perfection. The result is a melt-in-your-mouth texture with a beautifully caramelized golden top, providing a comforting contrast to the delicate fish.

Completing the dish is a medley of winter greens, carefully sautéed to preserve their vibrant color and earthy flavors. Tender kale, sprightly Brussels sprouts, and crisp cavolo nero bring a fresh, slightly bitter contrast that cuts through the dish’s richness, ensuring a perfectly rounded dining experience. Each element is thoughtfully crafted to deliver a harmonious balance of textures and flavors, making this dish an indulgent yet refined celebration of seasonal ingredients.

Ingredients

For the Halibut:
  • 2 halibut fillets (about 180g each)
  • Salt and freshly ground black pepper
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 sprig of fresh thyme
  • 1 garlic clove, crushed
For the Caper Beurre Blanc:
  • 100ml dry white wine
  • 1 small shallot, finely chopped
  • 1 tbsp white wine vinegar
  • 100g unsalted butter, cubed and chilled
  • 1 tbsp capers, drained and roughly chopped
  • Salt and white pepper, to taste
  • 1 tsp lemon juice
For the Dauphinoise Potatoes:
  • 500g potatoes (Maris Piper or Yukon Gold), thinly sliced
  • 200ml double cream
  • 100ml whole milk
  • 2 garlic cloves, finely minced
  • ½ tsp ground nutmeg
  • Salt and black pepper, to taste
  • 50g grated Gruyère or Parmesan cheese (optional)
For the Winter Greens:
  • 150g kale, stems removed and leaves chopped
  • 150g Brussels sprouts, halved
  • 100g cavolo nero, chopped
  • 1 tbsp olive oil
  • 1 garlic clove, minced
  • Salt and black pepper
  • 1 tbsp butter

Instructions

1. Prepare the Dauphinoise Potatoes

  1. Preheat the oven to 180°C (350°F).
  2. In a saucepan, heat the double cream, milk, minced garlic, nutmeg, salt, and black pepper over medium heat until warm but not boiling.
  3. Arrange the thinly sliced potatoes in overlapping layers in a buttered baking dish.
  4. Pour the warm cream mixture over the potatoes, ensuring they are evenly coated.
  5. Sprinkle with Gruyère or Parmesan cheese (if using).
  6. Cover with foil and bake for 45 minutes, then remove the foil and bake for an additional 15 minutes until golden and tender.

2. Cook the Winter Greens

  1. Heat the olive oil in a pan over medium heat.
  2. Add the Brussels sprouts and sauté for 3–4 minutes until slightly golden.
  3. Add the kale and cavolo nero, followed by the minced garlic.
  4. Cook for another 3–4 minutes, stirring frequently.
  5. Season with salt and pepper, then finish with a knob of butter. Keep warm.

3. Make the Caper Beurre Blanc

  1. In a small saucepan, combine the white wine, shallots, and white wine vinegar. Simmer over medium heat until reduced to about 2 tbsp of liquid.
  2. Reduce the heat to low and whisk in the cold butter cubes, a few at a time, until the sauce emulsifies and becomes smooth.
  3. Stir in the chopped capers and lemon juice. Season with salt and white pepper. Keep warm (but do not overheat, or it may separate).

4. Cook the Halibut

  1. Pat the halibut fillets dry and season with salt and pepper.
  2. Heat the olive oil in a frying pan over medium-high heat.
  3. Add the halibut fillets, skin-side down, and cook for about 3–4 minutes until golden brown.
  4. Flip the fillets, add the butter, thyme, and crushed garlic, and bake the fish with the melted butter for another 2 minutes.
  5. Remove from the heat and let the fish rest for a minute.

5. Assemble the Dish

  1. Place a portion of dauphinoise potatoes on each plate.
  2. Arrange the winter greens beside the potatoes.
  3. Place the pan-seared halibut fillet on top.
  4. Spoon the caper beurre blanc over the fish.
  5. Serve immediately and enjoy!

Tips for Perfecting Halibut with Caper Beurre Blanc, Dauphinoise Potatoes, and Winter Greens

Halibut Cooking Tips:

  • Use Fresh Halibut – Opt for fresh, firm, and slightly translucent fillets for the best texture and flavor. If using frozen, thaw it completely and pat dry before cooking.
  • Achieve a Perfect Sear – Ensure the pan is hot before adding the halibut. Press it lightly into the pan when placing it skin-side down to prevent curling.
  • Don’t Overcook – Halibut is a lean fish and can dry out easily. Cook just until opaque and flaky (internal temperature of 52–55°C/125–130°F).
  • Rest Before Serving – Let the fillet rest for a minute after cooking to retain its juices.

Caper Beurre Blanc Tips:

  • Use Cold Butter – This helps create a stable emulsion, making the sauce smooth and velvety.
  • Don’t Overheat – Beurre blanc can break if overheated. Keep the heat low when whisking in butter.
  • Balance Acidity – Adjust the amount of vinegar and lemon juice to taste, ensuring the sauce is not overly sharp.
  • Serve Immediately – Beurre blanc doesn’t reheat well, so prepare it close to serving time.

Dauphinoise Potatoes Tips:

  • Slice Evenly – Use a mandoline or sharp knife to ensure uniform slices for even cooking.
  • Infuse the Cream – Simmer the garlic, nutmeg, and seasoning in the cream before pouring over the potatoes for deeper flavor.
  • Layer Well – Overlapping the potatoes helps create a cohesive, structured dish rather than separate slices.
  • Golden Top – Bake uncovered for the last 15 minutes to develop a crisp, golden-brown crust.

Winter Greens Tips:

  • Blanch for Vibrancy – Briefly blanch the greens before sautéing to retain their bright color and reduce bitterness.
  • Don’t Overcook – Cook just until tender to keep their freshness and avoid sogginess.
  • Season Well – A squeeze of lemon juice or a splash of white wine vinegar enhances the flavor and balances richness.

Final Presentation Tips:

  • Sauce Placement – Spoon the beurre blanc over the halibut or around the plate for an elegant touch.
  • Contrast Textures – Crisp the greens slightly for contrast against the creamy potatoes and buttery sauce.
  • Garnish Thoughtfully – A sprinkle of fresh herbs (chives, parsley, or dill) adds color and freshness to the final dish.

By following these tips, you’ll create a restaurant-quality dish that is well-balanced, visually stunning, and full of depth in flavor!