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Chef G. Garvin’s Alaskan Halibut

Yields1 Serving

Learn how to whip up this healthy and delicious dish, Alaskan Halibut, from G. Garvin Live, Episode 105!

 4 5oz. Portions of Fresh Halibut
 ¼ cup Red Bell Peppers (Julienne)
 1 lb Unsalted Butter (Cut into small cubes)
 2 cups Heavy Cream
 1 cup White Wine
 1 Lemon (Juiced)
 3 Shallots (Sliced)
 1 oz Olive Oil
 2 cups Brussel Sprouts (Leaves Only)
 2 cups Cooking Oil
 3 cups AP Flour
 Kosher Salt and Pepper To Taste

Preheat oven to 350-degrees


Start by seasoning the Halibut with salt and pepper and place it on a cool plate on the side.


Take a medium sauté pan and add the pan to a high flame, when the pan is hot then add the oil and then the fish.


Sauté for three to five minutes then turn and place into the oven and cook for eight to ten minutes.

Beurre Blanc Sauce

Start with a medium heavy-bottom saucepan add 1oz olive oil followed by the shallots and sauté for three to five minutes, then add the white wine and cook down for two minutes.


Then add the lemon juice and pinch of Kosher salt and let cook for three to five minutes.


Add the cream and simmer for another ten minutes then slowly whisk in the butter until desired consistency and finish with kosher salt.