Wild Pacific Halibut Beurre Rouge

 

Wild Pacific Halibut Beurre Rouge

 

Halibut                                     2- 5oz pieces

Red wine                                  250ml

Red wine vinegar                      150ml

Bay leaf                                    1pc

Butter                                       ½ lb

Spinach                                    ½ lb

Shallots                                    2 sliced

Garlic                                       3 cloves sliced

Lemon juice                              2 Tbsp

Olive oil                                   3 Tbsp

Sweet potato                             1pc cut into half moons

 

· Prepare the Red Wine Reduction
In a heavy-bottomed saucepan, combine: red wine, red wine vinegar, bay leaf, 1 shallot, 1 garlic clove and Bring to a simmer and reduce by approximately half. Strain and reserve the reduction until ready to finish the sauce.

· Roast the Sweet Potatoes
Preheat oven to 400°F (200°C). Season the sweet potatoes with salt and pepper, toss with olive oil, and spread evenly on a tray. Roast for approximately 15 minutes, or until tender and lightly caramelized.

· Prepare the Spinach
In a sauté pan over medium heat, melt 1 tablespoon of butter.
Sweat the remaining shallots and garlic until soft and translucent.
Add the spinach and cook until just wilted.
Season with salt and a squeeze of fresh lemon juice. Set aside warm.

· Sear the Halibut
Season the halibut with salt and freshly cracked black pepper. Heat a heavy-bottomed pan over medium heat. Add olive oil, then place the halibut in the pan presentation-side down. Sear for approximately 2 minutes, until golden brown. Flip the fish, add 1 tablespoon of butter, and baste continuously until cooked through and just opaque in the center.

· Finish the Sauce
Bring the strained red wine reduction back to a gentle simmer.
Whisk in cold diced butter, one knob at a time, allowing each addition to emulsify before adding the next.
Continue until the sauce is glossy and slightly thickened.

· Plate
Finish the halibut with a small squeeze of lemon juice. Spoon the red wine butter sauce onto the base of the plate. Arrange the spinach to one side. Add the roasted sweet potatoes. Place the halibut on top.

Serve immediately

              

Recipe copyright ©2026. All rights reserved. Featured with permission.

March 2026

This project is supported by the BC Government’s Buy BC Partnership Program; delivered by MNP LLP with funding from the Government of British Columbia.

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