Pan Seared Halibut


  1. Heat the truffle oil in a sauté pan. Sauté halibut, cooking it evenly on each side until 95% done. Set the halibut aside and allow it to rest.
  2. In another sauté pan add the white wine and shallots. Sauté in the wine until wine reduces to almost nothing. Add cream, butter, salt and pepper and bring to a boil.
  3. In a small bowl combine corn starch and a small amount of water until mix until thick. Add the cream sauce and whip in until it is thick.
  4. Place the halibut on plate and ladle cream sauce over halibut. When done, garnish with microgreens, serve and enjoy.


  • 1 tsp cornstarch
  • 1 halibut, fillet(s)
  • 1 pinch microgreens
  • 1/2 tsp Nature's Best Dairy® Butter
  • 2 oz Nature's Best Dairy® Cream, Heavy
  • 1/2 oz oil, truffle
  • 2 slices Peak Fresh Produce® Lemon(s)
  • 1/2 tsp Peak Fresh Produce® Shallot(s)
  • 1 pinch salt and pepper
  • 1/2 tsp vinegar, white
  • 2 oz wine, white