RESET360 with Camille McLaughlin
Dinner

Halibut with Browned Butter and Sage

Thick halibut fillets seared golden and basted with nutty browned butter, crisped sage leaves, and lemon, served with garlicky green beans.

Why you'll love Halibut with Browned Butter and Sage

Halibut is firm, sweet, and meaty, and it takes beautifully to the simplest Italian treatment there is: browned butter and sage. The fish sears golden in a hot pan, then butter goes in, foams, and turns nutty and brown, and whole sage leaves fry in it until crisp. Spooning that butter over the fish as it finishes cooking bastes it with flavor and keeps it moist.

Halibut is very low in fat, which is why it dries out easily, and the browned butter is the answer. Basting adds richness and gently cooks the top of the fillet, so you only need to sear one side hard. Pulling the fish at 135°F (57°C) and letting it rest a minute leaves it moist and flaky. Green beans tossed in the same pan with garlic and lemon turn it into a full plate.

It is a 20-minute dinner that tastes like a special occasion. Serve it with the celery root purée for a restaurant-style plate.

Quick overview: This Halibut with Browned Butter and Sage takes 10 min of hands-on time and about 30 min in all and makes 4 servings, each 1 fillet with green beans. You'll need a pot and a skillet.

Jump to recipe

Seared halibut with browned butter, crisp sage and green beans
Prep 10 minCook 20 minTotal 30 minServes 4Serving 1 fillet with green beansYou'll need Pot, Skillet

Ingredients

  • 4 halibut fillets (about 6 oz each), 1 inch thick
  • 3/4 tsp fine sea salt, divided
  • freshly ground black pepper
  • 1 tbsp avocado oil
  • 4 tbsp butter
  • 16 fresh sage leaves
  • 1 tbsp fresh lemon juice, plus wedges to serve
  • 1 lb green beans, trimmed
  • 1 tbsp olive oil
  • 2 cloves garlic, thinly sliced

Instructions

  1. Cook the green beans: Bring a pot of salted water to a boil and cook the green beans for 4 minutes, until bright green and crisp-tender. Drain them. Heat the olive oil in a skillet over medium heat, add the garlic for 30 seconds, then toss in the beans with 1/4 teaspoon of the salt. Set aside.
  2. Season the fish: Pat the halibut very dry and season it with the remaining 1/2 teaspoon of salt and the pepper.
  3. Sear: Heat the avocado oil in a large skillet over medium-high heat until it shimmers. Lay in the fillets and sear without moving them for 4 minutes, until deep golden underneath. Turn them carefully.
  4. Brown the butter and baste: Lower the heat to medium and add the butter and sage. As the butter foams and turns golden brown and smells nutty, about 2 minutes, tilt the pan and spoon it over the fish again and again. Cook for 2 to 3 minutes more, until the fish reaches 135°F (57°C) and flakes easily.
  5. Add lemon: Take the pan off the heat and squeeze in the lemon juice, which will sizzle.
  6. Serve: Plate the halibut with the green beans, spoon the browned butter and crisp sage leaves over the fish, and serve with lemon wedges.

Storage and leftovers

Refrigerate leftovers for up to 2 days.

Halibut dries out when reheated, so eat leftovers cold, flaked over a salad, or warm them gently in a covered pan over low heat for a few minutes.

Variations

  • Cod or sea bass: Use thick cod or sea bass fillets, cooking a minute less.
  • With capers: Add a tablespoon of rinsed capers to the butter with the sage.
  • Asparagus: Use asparagus in place of the green beans, blanching it 2 to 3 minutes.
  • Hazelnut: Add a handful of chopped toasted hazelnuts to the browned butter.

Notes and tips

  • Dry the fish well: A dry surface sears golden. A wet one steams.
  • Do not move it: Let the fish sear undisturbed so it releases cleanly from the pan.
  • Watch the butter: Browned butter goes from golden to burnt quickly. Lower the heat if it darkens too fast.
  • Use a fish spatula: A thin, flexible spatula turns delicate fillets without breaking them.

Nutrition and mindful eating

  • Halibut is rich in protein, selenium, and vitamin B12, and its firm flesh is very satisfying.
  • Browned butter is the real fat on this plate, and browning builds a nutty flavor so a little goes a long way.
  • Sage, fried crisp, brings an earthy, aromatic flavor that pairs naturally with butter.
  • Green beans fill the plate with fiber and vitamin K, and garlic and lemon keep them bright.
  • As you eat, notice the nutty butter, the crisp sage, and the sweet, flaky fish together, and pay attention to how a simple meal made with care can feel deeply satisfying.

Frequently asked questions

Have a question about this Halibut with Browned Butter and Sage? Start here, with the questions people ask most.

Can I use frozen halibut?

Yes. Thaw it overnight in the refrigerator and pat it very dry.

How do I know when halibut is done?

It turns opaque and flakes easily at its thickest point, at 135°F (57°C).

What is browned butter?

Butter cooked until its milk solids turn golden brown, giving it a nutty flavor.

What can I serve with it?

Celery root purée, roasted radishes, or a green salad.

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Tags: Dinner, Italian, 30 Minutes or Less