Gather all your ingredients for the Halibut with Lemon Beurre Blanc. Measure out the halibut, unsalted butter, dry white wine, lemon juice, and shallots. Pat-dry the halibut fillet for optimal searing.

Heat your skillet over medium heat and add a tablespoon of unsalted butter. Once melted and slightly bubbling, place the halibut fillet in the pan. Sear for 4-5 minutes on one side until golden-brown, then flip and cook for 4-5 minutes more until opaque and flakes easily.

Remove the halibut from the skillet and set on a warm plate. In the same pan, add more butter if necessary and toss in the finely chopped shallots. Sauté for about 2 minutes until translucent and fragrant.

Pour in half a cup of dry white wine and the juice of one fresh lemon into the skillet. Stir and deglaze the pan, letting the mixture reduce for about 3-4 minutes until it slightly thickens.

Lower heat to medium-low. Whisk in the cold, cubed butter gradually until the sauce is silky and emulsified. Adjust seasoning with salt and pepper.

On warm plates, place the seared halibut fillets. Drizzle the lemon beurre blanc over the fish and serve alongside a crisp green salad or steamed vegetables.