Name: Pan-Seared Halibut with Stone Fruit & Honeyed Viognier Sauce
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 halibut fillets (5 oz each), skinless; 2 tbsp olive oil; 1/2 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1/2 cup dry white wine (Viognier preferred); 1/2 cup low-sodium chicken broth; 1 tbsp unsalted butter; 1 small shallot, finely minced; 1/2 cup fresh peach, diced (about 1 medium peach); 1/2 cup fresh apricot, diced (about 2 apricots); 1/2 lemon, zested and juiced; 1 tbsp honey; 1/4 cup fresh basil leaves, thinly sliced; 2 tbsp fresh chives, finely chopped; 1/4 cup toasted sliced almonds

Pan-Seared Halibut with Stone Fruit & Honeyed Viognier Sauce

RoastedPepper6222

This Pan-Seared Halibut with Stone Fruit & Honeyed Viognier Sauce is a celebration of summer flavors, designed to echo the floral and stone fruit notes of a Paul Matthew Vineyards Russian River Viognier. Succulent halibut fillets are perfectly seared for a golden crust, then napped in a luscious sauce of peaches, apricots, and honey—brightened with lemon and finished with fresh herbs. Toasted almonds add a delicate crunch, while the wine-based sauce brings everything together in a sophisticated, restaurant-worthy dish. It’s a meal that’s both elegant and approachable, perfect for a special dinner or a memorable weeknight treat.

Ingredients

Instructions

Pat the halibut fillets dry and season both sides with salt and pepper.
Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. When hot, add the halibut and sear for 3-4 minutes per side, until golden and just cooked through. Transfer to a plate and tent with foil.
Reduce heat to medium. Add remaining olive oil and the minced shallot to the pan. Sauté for 1 minute until fragrant.
Add diced peach and apricot. Cook for 2 minutes, stirring gently, until just softened.
Pour in the white wine and chicken broth. Simmer for 3-4 minutes, scraping up any browned bits.
Stir in honey, lemon zest, and lemon juice. Simmer another 2 minutes to thicken slightly.
Turn off the heat and whisk in the butter until the sauce is glossy. Fold in half the basil and chives.
Return the halibut to the pan for 1 minute to warm. Spoon sauce and fruit over the fillets.
Plate the halibut, topping with extra sauce and fruit. Garnish with remaining herbs and toasted almonds.
Serve immediately, ideally with a chilled glass of Viognier.