Sautéed Halibut With Envy Apple Lemon Brown Butter Sauce Recipes

Steps:

• Assemble your immersion circulator, setting the water to 140 degrees F (60 degrees C). If you like a slightly softer, less steak-y texture for your fish, try going with 135 degrees F (57 degrees C).
• Melt the butter in a 2-quart saucepan over medium-low heat, 3 to 5 minutes. Continue to cook, stirring frequently with a rubber spatula, until the butter solids turn light brown, about 5 minutes. Remove from the heat. Measure out 2 tablespoons of the browned butter, place in a small bowl, and cool to room temperature. Leave the remaining butter in the saucepan until you're ready to make the sauce.
• Thinly slice one of the lemon halves into 8 slices. Juice three more lemon halves, which should produce 1/4 cup juice. If you're shy on juice, juice another half. Strain the juice and set aside for the sauce.
• Pat the fish dry with paper towels and season with 2 teaspoons of the salt. Divide between two gallon-size vacuum-seal or high-quality freezer zip-top bags. Place 2 lemon slices on the skin side of each fillet and add 1 tablespoon of the browned butter to each bag, being careful to work butter between the fillets to prevent sticking. Seal the bags using a vacuum sealer set to "gentle" or "moist."
• Transfer to the water bath. If using zip-top bags, let the bags sink into the water so that the air will be squeezed out via displacement. When the mouth of the bag is almost at the water line, carefully seal the bags. Cook the halibut in the water bath for 20 minutes. (If one of the bags floats, carefully reopen and try the sink-and-seal method again.)
• Return the remaining butter to medium-low heat and add the almonds. Cook until the butter foams and the foam turns brown, 3 to 5 minutes. Remove from the heat and gradually stir in the lemon juice; the butter will bubble dramatically. Stir in the remaining 1/4 teaspoon salt, cover, and set the butter sauce aside for serving.
• When the halibut is finished, remove it from the water bath. Cut the bags open with scissors, then very carefully remove the fish to a paper towel-lined sheet pan and pat dry with additional paper towels. (The dryer the better.) Brush the skin side lightly with some of the oil.
• Heat a 10-inch cast-iron skillet over high heat for 3 minutes. Add 2 teaspoons of the oil and swirl the pan to coat. When the oil starts to smoke, add two of the halibut fillets, skin-side down, and brush the flesh side lightly with additional oil. Cook until the skin is browned and crisp, about 1 minute. Carefully flip with a narrow metal spatula or "fish turner" and cook on the second side until golden brown, about 30 seconds. Carefully transfer to a serving platter and repeat with the remaining oil and fillets.
• Drizzle the almond and butter sauce over the top of the fish. Garnish with the parsley and serve.

Steps:

• For the lemon butter: Whisk together the lemon juice, salt, pepper, lemon zest and butter in a deep medium bowl until well blended (mixture will be like a thick sauce). Set aside until ready to use.
• For the halibut and crispy shallots: Combine the olive oil, lemon juice, garlic, salt, pepper and garlic in an 8-by-8-by-2-inch glass dish. Whisk the marinade to blend. Add the halibut and turn several times to coat evenly. Let stand 15 to 20 minutes.
• Combine the grapeseed oil and shallots in a medium heavy saucepan over medium-high heat. Cook, stirring often, until the oil heats up and the shallots turn golden brown, 5 to 7 minutes. Transfer the shallots with a slotted spoon to several layers of paper towels to drain and crisp. Sprinkle with salt and pepper just before using.
• Heat a large dry nonstick skillet over medium-high heat. Lift the halibut from the marinade, letting the excess drain off. Add the halibut to the hot skillet and sear 3 minutes. Turn the fish over using a flexible metal spatula. Sear until still slightly pink in the center, about 3 minutes longer, depending on thickness. Transfer the halibut to plates. Top with a generous dollop of lemon-butter and pile the shallots alongside or scatter around the fish. Garnish with the lemon wedges and serve.

Steps:

• In a large sealable plastic bag, combine the 6 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice. Add fish, seal bag, and turn to coat. Refrigerate for at least 30 minutes or up to 2 hours.
• In a large flat skillet (do not use a ridged pan), pour light olive oil or vegetable oil, tilting pan to spread evenly. Warm over high heat until smoking, then add fish fillets. Brush top and sides with marinade. Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes. Brush top and sides with marinade again. Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness, brushing with marinade as before. Garnish with parsley, if desired, and serve.

Steps:

• In a small bowl, combine the lemon zest, sugar, salt, 1 tablespoon lemon juice, and dill. Place fillets in a shallow, nonreactive container. Cover with lemon-dill marinade, and refrigerate 3 hours.
• Remove fish from container; set marinade aside. Heat a large saute pan coated with olive oil. Saute fillets until golden and cooked through, about 5 minutes per side. Remove from heat; transfer fillets to a platter. Cover with aluminum foil to keep warm.
• Turn heat to high; add reserved marinade. When it bubbles and browns, add remaining lemon juice. Cook 1 minute. Reduce heat to low. Add butter, swirling pan to melt. Remove pan from heat; strain into small pan. If using preserved lemon, cut rind into 1/4-inch-thick strips and warm with sauce in pan. Pour sauce over fillets, and serve.

Steps:

• 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.