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SERVES 4
PREP TIME 10 Minutes
COOK TIME 20 Minutes
Halibut & Sauce:
2 lbs fresh halibut, cut into 4 portions (or Rockfish)
2 cups marinated artichoke hearts, drained and halved
20 garlic-stuffed green olives, quartered
2 heaping tablespoons minced garlic
½ cup Chardonnay
6 tablespoons salted butter (divided)
Salt and freshly cracked black pepper, to taste
Rice:
2 cups white rice (jasmine or long grain preferred)
4 cups water or light chicken broth
1 tablespoon butter
Pinch of salt
1. Prepare the Rice
In a medium saucepan, bring water (or broth), butter, and salt to a boil.
Add rice, reduce heat to low, cover, and cook for 15–18 minutes until tender.
Fluff with a fork and keep warm.
2. Sear the Halibut
Season halibut with salt and pepper.
In a large sauté pan over medium-high heat, melt 2 tablespoons butter.
Sear halibut for 2 minutes per side until lightly golden (center should remain slightly undercooked).
Remove and set aside.
3. Build the Chardonnay Butter Sauce
In the same pan (leave the fond for flavor):
Add remaining 4 tablespoons butter
Add minced garlic and sauté 30–45 seconds
Add:
Artichokes
Olives
Chardonnay
Bring to a simmer over medium-high heat and cook for 5 minutes, allowing the sauce to slightly reduce and emulsify with the butter.
4. Finish the Halibut
Return halibut to the pan.
Spoon sauce generously over each piece.
Cover, remove from heat, and let gently finish cooking for 3 minutes.
5. Plate Like Talon
Spoon a generous bed of white rice onto each plate
Place halibut directly on top
Ladle extra Chardonnay butter sauce over both the fish and the rice
Chef’s Notes (Dialed-In Perfection)
Add a squeeze of fresh lemon just before serving to brighten the butter sauce
Finish with chopped parsley for color and freshness
If you want an even silkier sauce: whisk in 1 extra tablespoon cold butter right before plating
