Halibut season officially kicks off on March 15, and seafood lovers know that this means one thing—fresh, wild-caught halibut at its peak! Halibut is known for its mild, buttery flavor and firm texture, making it a favorite among chefs and home cooks alike.
At BC Live Spot Prawns & Seafood, we’re celebrating with exclusive pre-season deals on wild halibut fillets and cheeks. These prices won’t last long, so stock up before they’re gone!
Why Halibut is a Healthy Choice
- Lean Protein: Supports muscle recovery and keeps you full.
- Omega-3s: Great for brain, heart, and joint health.
- Mild & Versatile: Easy to cook and pairs well with a variety of flavors.
Pan-Seared Halibut with Lemon Beurre Blanc
This classic beurre blanc sauce is made with fresh lemon, white wine, and butter—keeping it light but rich in flavor. It’s the perfect way to complement crispy, golden-brown halibut fillets without overpowering their delicate taste.
Ingredients (Serves 2-3)
- 2 halibut fillets (6 oz each)
- 2 tbsp olive oil
- Sea salt, to taste
- Black pepper, to taste
- ½ bunch asparagus, trimmed
- ½ cup cherry tomatoes, halved
- 1 lemon, sliced
For the Beurre Blanc Sauce:
- ½ cup dry white wine
- 1 tbsp fresh lemon juice
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tbsp fresh parsley, chopped
Instructions
1️⃣ Prepare the Halibut & Vegetables
- Pat the halibut fillets dry and season generously with sea salt and black pepper.
- Toss asparagus and cherry tomatoes with olive oil, sea salt, and black pepper.
2️⃣ Pan-Sear the Halibut
- Heat 2 tbsp olive oil in a pan over medium-high heat.
- Place the halibut fillets skin-side down and sear for about 3-4 minutes until golden brown.
- Flip and cook for another 3 minutes until cooked through. Remove from heat and set aside.
3️⃣ Sauté the Vegetables
- In the same pan, cook asparagus and cherry tomatoes for about 5 minutes, stirring occasionally. Remove and set aside.
4️⃣ Make the Beurre Blanc Sauce
- In a small saucepan over medium heat, add ½ cup white wine and bring to a simmer.
- Let it reduce by about half, then add lemon juice.
- Lower the heat and whisk in 1 tbsp olive oil and 3 tbsp butter, one piece at a time, until the sauce is smooth and glossy.
- Stir in fresh parsley for brightness.
5️⃣ Plate & Serve
- Place the seared halibut on a plate, drizzle with the beurre blanc sauce, and serve with asparagus and tomatoes.
- Squeeze fresh lemon juice over the top for extra freshness.
Get Your Halibut Before the Season Starts!
Halibut season officially starts March 15, but you can grab our special pre-season pricing now.
📍 Order now at www.bclivespotprawns.com
Tag us when you make this dish—we’d love to see your creations!
#WildHalibut #HalibutSeason #HealthySeafood #SustainableFishing #BCSeafood
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