Pan Seared Halibut With Red Wine Reduction Sauce

Pan Seared Halibut With Red Wine Reduction Sauce

Our recipe for pan-seared halibut with red wine reduction can be made with salmon or snapper, but the meatiness of halibut is perfect for searing.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Prepare the sauce: Place the honey, shallot, bay leaf, rosemary sprig, red wine and broth in a small, heavy-bottomed stainless steel saucepan.
  2. Step 2

    Bring the mixture to a boil, stirring occasionally.
  3. Step 3

    Reduce the heat to medium, and continue cooking, until the liquid has reduced to 1 cup and coats the back of a spoon. 
  4. Step 4

    Discard the rosemary, bay leaf, and shallot. (This makes about 1 cup, enough sauce for 8 to 10 entree servings.) Leftover sauce will keep for up to 2 weeks in the refrigerator.
  5. Step 5

    While the sauce is cooking, season the halibut filets top and bottom with sea salt, pepper, and herbs.
  6. Step 6

    Heat the olive oil in a cast-iron or other heavy-bottomed skillet (or lightly oil a stovetop grill) over medium-high flame.
  7. Step 7

    Place the filets top-down in the skillet, and cook about 7 minutes, until deep golden.
  8. Step 8

    Turn the filets skin side down and cook an additional 6 to 7 minutes, until both sides are golden and the fish is just cooked through. 
  9. Step 9

    Plate filets and drizzle with red wine reduction sauce.
  10. Step 10

    Garnish with fresh rosemary sprigs or Italian parsley leaves.