Cookbook:Garlic Seared Halibut

Ingredients

 * 4 ea. (24 ounces) halibut fillets
 * Salt
 * Freshly-ground black pepper
 * 1 tbsp minced garlic
 * ½ cup white wine, divided
 * ¼ cup unsalted butter, divided
 * Juice of ½ lemon
 * ¾ cup chicken broth, divided
 * 1 tbsp lemon zest, finely grated
 * 1 tsp olive oil

Procedure

 * 1) Combine garlic, ¼ cup white wine, lemon, and ½ cup chicken broth in a gallon-size zip-top bag. Add fish and toss to coat. Refrigerate for 1 hour.
 * 2) Take fish out of marinade and reserve marinade. Sprinkle on both sides liberally with kosher salt and freshly ground black pepper and set aside.
 * 3) Melt 1 tbsp butter with olive oil in a 12-inch stainless steel sauté pan over medium high heat. Add fish and cook until golden brown and cooked through, about 3–4 minutes per side. Remove and keep warm.
 * 4) Deglaze pan with reserved marinade and reserved wine and chicken broth. Bring to a boil, then reduce heat to low and cook until reduced by ⅓.
 * 5) Whisk in butter 1 tbsp at a time, waiting until the tbsp before it is melted before adding a new one. Spoon sauce over halibut and serve warm.