Pan Seared Halibut in a Brown Butter Sage Sauce

Directions

1. Heat oil on high in a medium sauté pan. Pat halibut dry and season with salt and pepper. Cook halibut flesh side down first for 2-3 mins until lightly browned, flip over and cook skin side down till fish is firm and the skin is crispy and the filet feels firm to the touch, about 3-4 minutes longer. Remove halibut from pan and place on a plate. Cover to keep warm.Add haricot vert and shiitakes to the pan and cook for 5 mins, stirring frequently, until fork tender. Season to taste with salt and pepper, divide onto two serving plates and top with halibut.Reduce heat to medium-low. Add butter to the pan and cook for 2 minutes or until bubbles fade and the butter is starting to lightly brown. Remove from the heat and add sage and lemon juice. Season to taste with salt and pepper. Drizzle Brown Butter Sage Sauce over halibut and enjoy.