Pan Seared Halibut with Mango and Cilantro Buerre Blanc Sauce

I love fish with a mango salsa. For my salsa, I typically use cubed mango, chopped red onion, cilantro and lime juice. I decided to try using the same ingredients in a buerre blanc sauce and I was very happy with the result. Halibut is one of my favorite fishes and it really pairs well with this sauce. This sauce could be used with salmon as well. I hope you enjoy it as much as I do.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4 servings

Ingredients

4 Halibut filets (about 1 inch thick)

Olive Oil

1/4 cup white wine

For the sauce:

1/4 cup of chopped mango

1 tbsp finely minced red onion

2 tbsp white balsamic vinegar

2 tbsp white wine (good enough to drink)

2 tbsp fresh lime juice

1/2 heavy cream

1 1/2 sticks of unsalted butter

1 tbsp finely minced fresh cilantro

Salt

Pepper

Instructions

For the halibut:

1. Heat olive oil in a non-stick skillet over medium heat.

2. Place halibut filets in the skillet and sear for three minutes on each side.

3. Reduce heat and finish by pouring wine in the skillet and cook covered for 2 minutes.

4. Test for doneness by pressing slightly on the fish. If you feel the fish give and start to flake, it's done.

For the sauce:

1. While the fish is cooking, put onion, vinegar, wine, mango and lime juice in a sauce pan over high heat and reduce until almost all the liquid is gone

2. Add cream and continue cooking for about 1 minute until the sauce starts to thicken.

3. Remove from heat.

4. Pour sauce into a food processor or blender and blend until smooth.

5. Pour the sauce back into the sauce pan and heat again over low heat.

6. Add butter one tablespoon at a time while whisking.

7. When butter is completely melted, add the cilantro and stir.

8. Salt and pepper to taste.

To Plate:

1. Spoon sauce on the plate and place the halibut on top of the sauce.

2. Garnish with chopped mango and a leaf of cilantro.

https://southernboydishes.com/2012/08/20/pan-seared-halibut-with-mango-and-cilantro-buerre-blanc-sauce/

Author
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Bill Harris

I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.