Pan Seared Halibut With Red Wine Reduction Sauce
A pan-seared halibut, salmon, or snapper dish is elevated by a savory red wine reduction, ideal for a meaty fish.
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Instructions
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To prepare the sauce, combine honey, shallot, bay leaf, rosemary, red wine, and broth in a saucepan, bring to a boil, then reduce heat to medium and simmer until the liquid reduces to 1 cup.
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Discard the rosemary, bay leaf, and shallot from the reduced sauce.
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Season halibut filets with salt, pepper, and herbs.
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Heat olive oil in a skillet over medium-high heat.
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Sear the halibut filets top-down for about 7 minutes until golden, then flip to skin-side down and cook an additional 6 to 7 minutes until cooked through.
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Serve the cooked filets drizzled with the red wine reduction and garnish with fresh rosemary or parsley.