Halibut in a Buttery Vegetable Sauce

Prep Time
10 mins
Cook Time
10 mins


  • 4 halibut steaks or fillets (about 1½ pounds)
  • 1 teaspoon salt
  • ⅛ teaspoon freshly ground pepper
  • 3 medium-sized red potatoes
  • 2 green onions including tops, sliced thin lengthwise, then cut into 1½ inch pieces
  • 2 Tablespoons finely chopped red bell pepper
  • 2 Tablespoons grated carrots
  • 1 clove garlic, minced
  • ⅓ cup Danish Creamery European Style Butter
  • 4 Tablespoons lemon juice (about 2 fresh lemons)
  • 2 Tablespoons milk


  • Rinse halibut steaks or fillets with cold water and pat dry. Sprinkle both sides with salt and pepper and set aside.
  • Wash and prick potatoes and cook in a microwave oven on high for about 6-7 minutes or until fork tender. Wrap in foil or keep warm in oven.
  • Melt butter in a large frying pan. Add vegetables (onion, bell pepper, carrots and garlic) and sauté for 30-40 seconds.
  • Place halibut in pan and cook over medium-high heat until steaks are lightly browned on one side. Turn and cook other side until browned and fish flakes easily (takes 4-5 minutes per side). Turn heat to low and remove halibut steaks to a plate.
  • Add and stir the lemon juice and milk into the buttery vegetable sauce until heated through.
  • To serve, slice red potatoes into ⅛-inch thick slices and divide among four plates. Place a halibut steak on top of the potatoes on each plate. Pour some of the buttery vegetable sauce from the pan over each steak and serve at once.

Recipes worth savoring


Get news, coupons, and recipes delivered directly to your inbox

By submitting this form you agree to our Privacy Policy