🐟 Pan-Seared Fish with Citrus Beurre Blanc

(Golden, flaky fish + silky, lemon-butter wine sauce)

This dish is all about quiet sophistication. A golden fillet of white fish, gently seared until flaky, served over a pool of citrus beurre blanc — creamy, tangy, and deeply buttery. It’s the kind of plate that speaks softly, but impresses fully.

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📝 Ingredients (serves 2):

For the fish:
• 2 skinless white fish fillets (like halibut, cod, or sea bass)
• Salt & freshly cracked black pepper
• 1 tbsp neutral oil (grapeseed or avocado)
• 1 tbsp unsalted butter

For the citrus beurre blanc:
• 1 small shallot, finely minced
• ½ cup dry white wine
• 1 tbsp white wine vinegar
• Juice of ½ lemon
• Zest of ½ orange
• 6 tbsp cold unsalted butter, cubed
• Salt to taste

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🔥 Instructions:
1. Make the beurre blanc:
In a saucepan, combine shallot, white wine, vinegar, lemon juice, and orange zest. Simmer until reduced to about 2 tbsp. Remove from heat.
2. Whisk in butter:
Whisk cold butter into the reduction a few cubes at a time until smooth and glossy. Season with salt. Keep warm, not hot.
3. Sear the fish:
Pat fish dry. Season generously. Heat oil in a nonstick or stainless pan over medium-high. Add fish and sear 2–3 min per side, adding butter for basting near the end. Fish should be golden outside, tender inside.
4. Plate:
Spoon beurre blanc onto a warm plate. Gently place fish on top. Let sauce run and pool naturally.

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