Halibut With Brown Butter, Lemon and Sage

Description

I made this once at Jenn’s & Charlie loved it. So easy & very tasty! — Deborah Wirrick

Ingredients

• About 1 1/2 pounds halibut fillets (or other firm white-fleshed fish), cut into 4 pieces
• Salt and black pepper
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 12 to 15 fresh sage leaves
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup coarse homemade bread crumbs, toasted
• 2 tablespoons finely chopped parsley
• Lemon wedges, for serving

Directions

1. Season fish on both sides with plenty of salt and pepper.
2. Pour oil into a large, heavy skillet (preferably cast iron or nonstick) and set over medium-high heat. When oil is hot (but not smoking), swirl to evenly coat the pan, then add fish in a single layer. Let cook undisturbed for 3 to 4 minutes, until first side is nicely browned. Adjust the heat as needed to produce a steady sizzle and prevent scorching.
3. Flip and cook fish for about another 3 minutes, until just done. (To test for doneness, use a fork to gently probe the flesh: it should flake easily.) Transfer cooked fish to a warm platter or serving plates.
4. Make the sauce: Place skillet back on the stove over medium-high heat. Add butter and sage leaves. Cook butter, swirling the pan, until foamy and just beginning to brown, about 1 minute. Turn off heat and stir in lemon juice.
5. Spoon butter sauce and sage leaves over fish. Sprinkle with bread crumbs and parsley. Serve immediately, with lemon wedges.

Source

Deborah Wirrick from Halibut With Brown Butter, Lemon and Sage Recipe – NYT Cooking