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Pan-Seared Halibut with Lemon Cream & Mango Salsa

A gourmet dinner ready in 30 minutes: flaky pan-seared halibut served in a rich lemon butter cream sauce, topped with a bright mango basil salsa.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 plates
Course: Dinner, Main Course
Cuisine: American, French Inspired
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

The Fish
  • 2 fillets Halibut or Sea Bass approx 6oz each
  • 2 tbsp grapeseed oil
  • 1 tbsp butter for basting
  • 1 clove garlic crushed
Lemon Cream Sauce
  • 0.5 cup white wine dry
  • 2 tbsp shallots minced
  • 0.5 cup heavy cream
  • 4 tbsp cold butter cubed
  • 1 tbsp lemon juice
Mango Basil Garnish
  • 0.5 cup mango diced
  • 0.25 cup fresh basil torn
  • 1 tsp chili oil optional

Equipment

  • Stainless steel skillet or Cast iron pan
  • Fish spatula
  • Small whisk
  • Chef's knife

Method
 

  1. Pat fish fillets completely dry with paper towels and season generously with salt and pepper.
  2. Mix diced mango, basil, and a squeeze of lime in a small bowl for the salsa.
  3. Heat oil in a skillet over medium-high heat until shimmering. Sear fish for 4-5 minutes undisturbed.
  4. Flip fish, add 1 tbsp butter and garlic, and baste for 2-3 minutes until cooked through. Remove fish.
  5. In the same pan, sauté shallots for 30 seconds. Deglaze with white wine and reduce by half.
  6. Add heavy cream and simmer until slightly thickened.
  7. Reduce heat to low and whisk in cold butter cubes one at a time until smooth.
  8. Pour sauce into bowls, top with fish, and garnish with mango salsa and chili oil.

Notes

For a perfect crust, ensure the pan is very hot before adding the fish. Do not overcrowd the pan.