Cookwith

Name: Pan-Seared Halibut with Stone Fruit & Honeyed Viognier Sauce
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 halibut fillets (5 oz each), skinless; 2 tbsp olive oil; 1/2 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1/2 cup dry white wine (Viognier preferred); 1/2 cup low-sodium chicken broth; 1 tbsp unsalted butter; 1 small shallot, finely minced; 1/2 cup fresh plums, diced (about 2 small plums); 1/2 cup fresh apricot, diced (about 2 apricots); 1/2 lemon, zested and juiced; 1 tbsp honey; 1/4 cup fresh basil leaves, thinly sliced; 2 tbsp fresh chives, finely chopped; 1/4 cup toasted sliced almonds

Pan-Seared Halibut with Stone Fruit & Honeyed Viognier Sauce

RoastedPepper6222

This Pan-Seared Halibut with Stone Fruit & Honeyed Viognier Sauce celebrates the vibrant flavors of summer by swapping peaches for juicy plums alongside apricots. The plums bring a lovely balance of sweetness and tartness that complements the succulent halibut perfectly. The sauce, enriched with honey, lemon, and fresh herbs, is silky and bright, while toasted almonds add a satisfying crunch. This elegant dish pairs beautifully with a chilled glass of Viognier, making it an ideal choice for a special dinner or a memorable weeknight meal.

Ingredients

Instructions

Pat the halibut fillets dry and season both sides with salt and pepper.
Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. When hot, add the halibut and sear for 3-4 minutes per side, until golden and just cooked through. Transfer to a plate and tent with foil.
Reduce heat to medium. Add remaining olive oil and the minced shallot to the pan. Sauté for 1 minute until fragrant.
Add diced plums and apricot. Cook for 2 minutes, stirring gently, until just softened.
Pour in the white wine and chicken broth. Simmer for 3-4 minutes, scraping up any browned bits.
Stir in honey, lemon zest, and lemon juice. Simmer another 2 minutes to thicken slightly.
Turn off the heat and whisk in the butter until the sauce is glossy. Fold in half the basil and chives.
Return the halibut to the pan for 1 minute to warm. Spoon sauce and fruit over the fillets.
Plate the halibut, topping with extra sauce and fruit. Garnish with remaining herbs and toasted almonds.
Serve immediately, ideally with a chilled glass of Viognier.