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Nutrition Facts
Serving Size 302 g
(Approx. 4 Servings)
Amount Per Serving
Calories 580 Calories From Fat 380
% Daily Value*
Total Fat 43 g 66%
Saturated Fat 24 g 120%
Trans Fat 1.5 g
Cholesterol 185 mg 62%
Sodium 700 mg 29%
Total Carbohydrate 8 g 3%
Dietary Fiber 0 g 0%
Sugars 4 g
Protein 32 g
Vitamin A 25% Iron 2%
Vitamin C 0% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Seared Halibut with Habanero Beurre Blanc
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
4  People


Recipe makes 4 Servings

1 Tbsp canola oil
1 1/2 Lb halibut, cut into 4 equal portions
1/2 Tsp salt
1/2 Tsp pepper
1 Tbsp shallots, minced
1 Tsp garlic, minced
1 cup(s) dry white wine
2 Tbsp heavy cream
1/4 cup(s) Humble House Habanero & Aji Amarillo Sauce
12 Tbsp salted butter, cold
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Heat oil in a nonstick skillet on medium-high.
Season halibut with salt and pepper and place in hot pan. Cook 3 to 4 minutes per side depending on thickness of fish.
Meanwhile, combine shallots, garlic and white wine in a small saucepan over medium heat. Reduce to about 1/4 of a cup (should take about 5 minutes).
Next add cream and Habanero & Aji Sauce, and bring back up to temperature.
Reduce heat to low and whisk in cold butter, one cube at a time, until mixture is completely emulsified. You may periodically remove pan from heat during whisking to manage the temperature.
Plate fish and top with a generous amount of sauce. Serve immediately.



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