A perfect meal for creating spring vibes, I first created this dish when my boys were out of town as a light and healthy meal for myself.
I sent them a photo and they insisted I recreate it for them when they returned home. They absolutely loved it, and now request it frequently!
Halibut is a light, flaky fish that is full of vitamins and nutrients and can easily be paired with just about anything. As a mother, I love to prepare healthy dishes for my family, and I love that my children enjoy healthy meals as much as I do! I promise even if you do not enjoy fish, you will love the flavors of this Pan Seared Halibut with Brussels Sprouts and White Wine Peach Sauce recipe!
Pan Seared Halibut with Roasted Brussels Sprouts and White Wine Peach Sauce
Pan Seared Halibut:
- 2 fresh halibut filets
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons cracked black pepper
- 2-3 tablespoons extra-virgin olive oil
- 4 tablespoons cubed butter
- 2 cloves minced garlic
- 2 sprigs fresh thyme
White Wine Peach Sauce:
- 4 tablespoons cubed butter
- 2 fresh peaches, diced
- 1/2 cup chardonnay
Oven Roasted Brussels Sprouts:
- 2 cups Brussels sprouts, halved
- 2 tablespoons extra-virgin olive oil
- 2 cloves minced garlic
- 1/2 red onion, diced.
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
To make halibut: Pat halibut with paper towels to soak up moisture then season both sides with salt and pepper.
Generously coat pan with extra-virgin olive oil and warm over medium heat. Place filets in pan then add cubed butter along with garlic and fresh thyme.
Cook halibut 2 1/2-3 minutes on each side, continuously coating fish with olive oil and butter mixture.
To make white wine peach sauce: In pan over medium heat, melt butter; add peaches then chardonnay. Bring to simmer. Let cool then place in blender to create sauce.
To make Brussels sprouts: Preheat oven to 350 F.
In baking dish, mix Brussels sprouts, extra-virgin olive oil, garlic, red onion, salt and pepper.
Bake 15-20 minutes, or until Brussels sprouts reach desired tenderness.
On two plates, divide fish filets and Brussels sprouts. Top fish with white wine peach sauce.
I’m Lindsay, a single mother to two amazing young men, a healthcare worker, and a lover of all foods. I moved to the Kansas City area in 2005 to pursue my nursing degree and just recently finished my BBA. My favorite thing to do after work is to get in my kitchen and create new recipes & memories with my children. Throughout the past year, my children have spent almost every night in the kitchen cooking with me & have come to love it as much as I do. I hope you enjoy these recipes and I cannot wait to share more with you all in the future!