Lemon Butter Sauce:The classic lemon butter sauce is a timeless companion to halibut. The tanginess of fresh lemon juice combined with the richness of melted butter creates a delightful balance that complements the delicate flavors of the fish. Add a sprinkle of fresh herbs like parsley or dill for an added burst of freshness.
Chimichurri Sauce:Originating from Argentina, chimichurri sauce is a vibrant and herbaceous blend of parsley, garlic, oregano, and vinegar. Its zesty flavor adds a punch to your halibut while enhancing its natural taste. Drizzle this green sauce over grilled or baked halibut for a delicious twist.
Mango Salsa:For a tropical flair, consider topping your halibut with a refreshing mango salsa. Combining ripe mango chunks, diced red onion, jalapeño, cilantro, lime juice, and a pinch of salt creates a sweet and tangy salsa that beautifully complements the fish. The combination of flavors is both light and satisfying.
Beurre Blanc:A luxurious French sauce, beurre blanc, is a velvety emulsion of white wine, vinegar, shallots, and butter. Its smooth and creamy texture pairs wonderfully with halibut. The delicate acidity from the white wine cuts through the richness of the fish, resulting in a truly indulgent experience.
Tomato Basil Sauce:Fresh and vibrant, a tomato basil sauce brings a burst of summer flavors to your halibut dish. Sauté ripe tomatoes, garlic, onions, and basil in olive oil until they break down into a rich sauce. Spoon this aromatic concoction over your halibut and enjoy the harmonious combination of flavors.
Thai Coconut Curry Sauce:Transport your taste buds to the exotic flavors of Thailand with a creamy coconut curry sauce. Simmer coconut milk, red curry paste, ginger, and garlic to create a luscious base. Add halibut fillets to the simmering sauce and let them soak up the fragrant curry, resulting in a dish that is both spicy and comforting.
Pesto Sauce:An Italian classic, pesto sauce, made with fresh basil, pine nuts, Parmesan cheese, garlic, and olive oil, is a versatile accompaniment for halibut. Spread a dollop of pesto over your baked or grilled fish to infuse it with a burst of aromatic flavors.
Hollandaise Sauce:Indulge in the velvety richness of hollandaise sauce with your halibut. Made with egg yolks, butter, and lemon juice, this classic French sauce adds a luxurious touch to any dish. Drizzle the golden sauce over your halibut to create an elegant and flavorful combination.
Tarragon Cream Sauce:Tarragon, with its unique anise-like flavor, brings a distinct taste to your halibut. Create a creamy sauce by infusing heavy cream with tarragon leaves and a touch of white wine. The result is a smooth and velvety sauce that adds depth and complexity to your dish.
Many of these halibut sauces can be made ahead of time and stored in the refrigerator for a few days or even in the freezer. Simply check the individual recipes for full storing instructions and details on how to make ahead.
Please leave a comment and rating below, if you loved this round up of sauces that go with halibut. Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
These are the 10+ BEST sauces for halibut! From classic lemon butter, to zesty chimichurri, and more. There's a sauce for everyone! Try this lemon butter sauce, made with dry white wine and fresh dill, is the upgrade your next halibut dish craves!
Boil wine, shallot and lemon juice in a small saucepan over high heat until reduced to ¼ cup, about 6 minutes.
Reduce heat to low and add butter, one piece at a time, whisking until melted before adding more.
Remove pan from heat. Stir in dill.
Season to taste with salt and pepper.
If you don’t have dill, you can still use this delicious recipe, just swap the dill ingredient out for parsley, basil or tarragon.
If your sauce is too thin, you can continue cooking it over low-medium heat and whisk in a few tablespoons of cornstarch and cold water to thicken it up a bit. Always start with a little and add as needed.
If you over season the sauce, Like I said before, less is more! When making sauces especially, it’s super easy to season, taste, and season some more. To take down too much seasoning, you’ll have to add in more bone broth and water to balance the flavors — then likely more cornstarch to thinking the mixture again. You’ll then end up with LOTS of sauce.
If your sauce is too sour, then you probably just have a bit too much lemon juice in comparison to your other ingredients. Even that out by adding in a little more garlic, shallots, and white wine, then whisk together. Don’t be afraid to taste your sauce while you cook to ensure you’re getting the perfect flavors.