Say hello to this recipe for Pacific halibut, dressed in a browned butter sage sauce and breadrumbs, adapted from David Tanis's recipe for the New York Times. Between the brown butter, breadcrumbs, and sage, this unsuspecting trio of elements that will truly make you wonder why you have not been eating this dish forever.
This brown butter halibut recipe comes together in less than 30 minutes from start to finish, and needs only a pan to sear the fillet and to pull together an easy brown butter sauce for fish. The sage gets perfectly crisp and infuses the sauce with savory, aromatic flavor that's perfect for a cozy night in.
How to Make Brown Butter Sauce
Making brown butter sauce is a matter of timing. When butter is melted in a hot pan, the mild solids that are suspended in the fat begin to caramelize. When perfectly toasted, the butter attains a golden brown color and picks up nutty flavors that enhance everything from vegetables to seafood.
When butter is left too long in the pan though, these milk solids will burn and become bitter. Because of this, you'll want to keep a close eye on the butter as it browns. As soon as it reaches that golden, toasted color, promptly remove the butter from the heat and transfer it to a serving vessel or immediately drizzle it over your meal.
Once you've tried brown butter sauce with Pacific halibut, check out our recipe for Weathervane Scallops with Brown Butter Caper Sauce.
