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    Home » Recipes » Seafood

    Pan Seared Halibut with Citrus Cream Sauce

    Published: Jul 15, 2021 · Modified: Aug 29, 2022 by Laura Reigel · This post may contain affiliate links

    Jump To Recipe Comments

    Don't let the cream sauce fool you, this pan-seared halibut is not only really easy to make, but it is also really healthy too. The fresh delicious fish is packed with a hearty serving of protein, and the citrus cream adds a bright, rich finish and is way more calorie-friendly than you would expect.

    This recipe is fancy enough for company yet easy enough for a Tuesday

    The fish, the cream sauce, and the julienned vegetables are all are cooked in the same pan, so not only is this recipe super fast and easy to cook, and it's also a breeze to clean up!

    Selecting Fresh Fish

    Halibut is a nice light white fish that isn't too fishy, but you can use any fish you like for this recipe. Just make sure when you are buying fish that it looks and smells fresh. It should smell like ocean water; It may have a mild fishy order but it shouldn't at all be overwhelming. The meat should be firm and bright-looking.

    ➽ Did you make this recipe? I love to see what's going on in your kitchen. Please show me what you're cooking. 🍳 Tag me @foodologygeek on your favorite social channel! Facebook, Instagram & Pinterest. If you loved ❤︎ this recipe, please leave a five ★ review and a comment!

    Pan Seared Halibut with Citrus Cream Sauce served with juleinned fennel, carrots, zucchini, and red peppers. Recipe by foodology geek.
    Favorite Saved!

    Pan Seared Halibut with Citrus Cream Sauce

    Laura Reigel
    Super easy and delicious fresh halibut with a decadent citrus cream sauce. So fancy! But so easy!
    PRINT PIN SAVE SAVED
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Main Course
    Cuisine Paleo Adaptable, Seafood
    Servings 4 Servings
    Calories 389 kcal

    Ingredients
      

    • 2 lbs halibut filet
    • 2 tablespoon butter
    • 2 carrots
    • 1 red pepper
    • 1 bulb fennel
    • ¾ cup white wine sauvignon blanc or chardonnay
    • 1 orange juiced
    • ⅓ cup heavy cream
    • ⅓ cup fresh parsley chopped
    • salt and pepper
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    Instructions
     

    • Cut halibut into 4 equally sized pieces. Salt and pepper. 
    • Heat butter on med-high heat in a large skillet.
    • Place halibut in hot pan. Once fish is placed in the pan do not disturb until it is brown and caramelized. Approximately 2-3 minutes on each side depending on it’s thickness. 
    • Remove fish from pan and place on a plate. Cover with foil.
    • Add vegetables to pan and sauté for a few minutes until tender.
    • Remove vegetables from pan and keep warm. 
    • Add wine to pan with heat on med high, add orange juice, reduce to ½ of the liquid volume.
    • Reduce heat and add cream. Whisk to incorporate. 
    • Add chopped parsley.
    • Plating: Add a portion of the vegetables to a plate. Place the fish on top and top with the citrus cream sauce. 

    YOUR OWN NOTES

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    Nutrition

    Calories: 389kcalCarbohydrates: 10.6gProtein: 44gFat: 16.4g
    DID YOU MAKE THIS RECIPE?Snap a 📸 and share it. Tag me @foodologygeek and don't forget to hashtag #foodologygeek!

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    About Laura Reigel

    Laura is the owner and CEO of Foodology Geek. She holds a degree in Physiology and Neuroscience as well as a Certification as a Nutrition Coach. Laura uses her love of cooking and science to create healthy real food recipes that you'll love eating.

    As a certified recipe hoarder, and meal prep maven Laura is passionate about sharing her love for cooking easy from-scratch recipes. She also shares the occasional family recipe and all of the technical details.

    Reader Interactions

    Comments

    1. Kasey

      March 08, 2018 at 8:56 pm

      5 stars
      Oh my goodness the halibut was delicious! Thank you for sharing your recipe.

      Reply
      • Laura

        March 08, 2018 at 9:56 pm

        Thank you so much for the review. We're so glad that you enjoyed it! Please check in for more delicious recipes.

        Reply
    2. Jennifer

      February 12, 2017 at 7:35 am

      How much orange juice is needed for the sauce & what kind of white wine do you typically use in recipes such as this?

      Reply
      • Laura

        February 12, 2017 at 7:40 am

        Jennifer,

        Thanks for catching that error... 1 orange juiced. And I usually use sauvignon blanc. You could use chardonnay as well.

        Reply
        • Jennifer

          February 12, 2017 at 7:54 am

          Foodology Geek is saved as a favorite on my cell. Every recipe that I have tried of yours has been delicious. I can't wait to try this one!

          Reply

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    Hi, I'm Laura! Welcome to Foodology Geek restaurant-inspired recipes & culinary science.

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