Lemon Hazelnut Halibut

Pan-seared halibut with a lemon – Elmhurst Milked Hazelnuts™ beurre blanc, topped with fresh parsley

Prep Time: 30 minutes
Yield: 2 fillets
Serving Size: 1 fillet


1/4 cup Elmhurst Milked Hazelnuts
1 tbsp. Vegetable Oil
2 Halibut Fillets
1 tsp. Salt
1/2 tsp. Black Pepper
2 Garlic Cloves, Minced
1 small Shallot, Minced
1/2 cup White Wine
2 tbsp. Lemon Juice
1 tsp. Thyme, Chopped
1/2 cup Butter
1 tsp. Parsley, Chopped


  1. Heat up a large sauce pan with the vegetable oil.
  2. Season the halibut fillets with salt and pepper, and them put them blook-line down in the pan.
  3. Cook for about 2 – 3 minutes and then flip the fillets over.
  4. Cook for another 2 -3 minutes, or until an internal temperature of 125°F, and remove from the pan.
  5. Turn down the heat to medium and add in the garlic and shallots, cook for about 1 minute.
  6. Add in the white wine to deglaze the pan.
  7. Add in the Elmhurst Milked Hazelnuts, lemon juice, and thyme then reduce the liquid by about 3/4.
  8. Remove from heat and add in the butter and stir constantly to incorporate it.
  9. On 2 serving plates, split the pan sauce and place the halibut on top.
  10. Garnish with fresh parsley and serve.


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