Mr. Frank’s Mediterranean Halibut Fillet in a Lemon Butter & White Wine Beurre Blanc

Ingredients:

1-2 thick fillets of halibut
I small lemon - juiced
1 tsp Zest of lemon
1 shallot, minced
2 cloves garlic, minced
2 tbsps EVO
1 Stick Butter, cubed & at room temp
1/4 stick Butter
1-2 tbsps dry white wine vinaigrette
2 tbsps dry white wine
1/4 cup Pine Nuts
1/4 cup heavy cream
Mr. Frank’s Kitchen Mediterranean Seasoning
Salt to taste

Directions:

In a small pan toast the pine nuts over low heat until they are a golden color. Set aside

Prepare the Beurre Blanc Sauce:

1. In a small pot add 1 cube of butter, the lemon juice, white wine, white wine vinegar, garlic, shallots, and lemon zest and cook over medium low heat until reduced. Add cream, then add remaining cubes of butter - a cube at a time and whisking constantly as it cooks down. It will thicken as it cooks, but a Beurre Blanc is an emulsion, so it takes a bit of time to thicken.
2. Add a shake or 2 of Mr. Frank’s Kitchen Mediterranean and a pinch of salt. Both to preferred taste).
3. Let slowly cook on very low heat and remove once thickened. Set aside but keep warm.

For the Fish:

1. Add 1/4 stick butter and olive oil to a skillet large enough to for both pieces of fish, and heat over medium high heat. Shake Mr. Frank’s Kitchen Mediterranean Seasoning liberally over each fillet.
2. Add the halibut fillets face down and sear for 3-4 minutes. Flip fish over and place in 400 degree preheated hot oven for an additional 3-5 min or until the dish flakes easily.
3. Remove fish from oven and add the pine nuts to the hot pan for a minute and stir around.
4. Plate your fish, adding the pine nuts and spoon the Beurre Blanc sauce over top of the fish.

Serve with any fresh vegetables like grilled asparagus or zucchini and rice or saffron cous cous.

A crisp Sauvignon Blanc pairs well with this meal.