Fish with buerre blanc

Golden seared halibut with a creamy lemon dill sauce. Tender halibut filets are sauteed and served with a sweet French lemon dill beurre blanc sauce.

Citrus Beurre Blanc is a variation on the classic French butter sauce that is rich, velvety smooth, and luxurious! It's made with fresh lemon juice and fresh orange juice, and adds a bright burst of citrus flavor and acidity to any dish. It's particularly good spooned over seafood, such as salmon, scallops, or Chilean sea bass. It can also be enjoyed over chicken, vegetables, or potatoes. Quick and easy to make, and totally delicious! Gluten-free.

Recipe by Michael Weldon Serves - 2 Prep Time - 5 mins Cook Time - 10 mins Ingredients Kaffir lime Sliced Chilli 2 x fillets of Barramundi White wine Chicken stock Fish Sauce Block of Butter Lime Coriander Salt & Pepper

This easy baked Chilean sea bass melts right in your mouth. Plus, it's ready in less than 30 minutes with a special sauce to complement!

What's not to love about a sauce that's essentially all butter?

Beurre blanc is an emulsified butter-based sauce that's perfect with fish and seafood. It's easy to make as long as you take care while whisking.

Pan Fried Cod with Lemon Butter Sauce is a simple yet elegant dish that’s bursting with fresh, zesty flavors. It’s not heavy or overly complicated either. I think it’s a perfect anytime meal, and if you’re not a fan of cod, feel free to use another white fish like tilapia or halibut. It will still be undeniably delicious! If you’re looking for a light & easy dish that’s not overly complicated, you’ve come to the right place. When you make a tender, flaky cod and pair it with a tangy, buttery…

I'm telling you - I'm Beurre Blanc obsessed. When in doubt for a pairing sauce for a dish - beurre blancs are your answer. I mean, does butter not go with nearly everything?! Seriously. The only thing I didn't like about this dish is that the scallop flavor didn't come through as much as I wanted it do. It may have been the citrus. It could have overpowered the delicate flavor of the scallops. But besides that, I was pretty satisfied with this dish - and Andy cleared his plate so I can't…

Happy Hump Day! Hope you are all having a lovely week. Since the last time you heard from me, I have been all over the place. Last week was spent at The Highland Dallas and lucky me got to stay at this gorgeous hotel Monday through Friday. It was a lot of hard work; long days trying to uncover new business and the nights were spent catching up on my normal duties. Attached to the hotel is a restaurant that is renowned with the locals, The Knife. Holy delicious! Most of my meals were ate here…