Maine Halibut with Glazed Spring Vegetables and Caviar Butter

June 8, 2026 By: Browne Trading Company

Time: 45 minutes

Maine halibut takes center stage in this elegant spring dish, where buttery, pan-roasted fillets are paired with glazed pole beans and snap peas finished in a luxurious caviar butter. Fresh thyme, lemon, and a delicate butter glaze highlight the halibut’s sweet, flaky texture, while a final quenelle of caviar adds a briny pop that elevates every bite. Refined yet approachable, this recipe celebrates the best of the season with bright flavors, pristine seafood, and understated sophistication.

INGREDIENTS

Yield: 2 servings

2 x 8 oz Maine halibut fillets
1 cup sliced pole beans
1 cup sliced snap peas
4 oz salted butter
2 tbsp neutral oil
4 sprigs fresh thyme
Kosher salt, to taste
Flaky sea salt, to taste
1 tbsp granulated sugar
1 lemon, cut into cheeks with seeds removed
30g caviar of choice

PREPARATION

Step 1

Heat a sauté pan over medium-high heat and add the neutral oil.

Step 2

Season the halibut lightly with kosher salt. Once the oil begins to lightly smoke, carefully place the halibut into the pan and cook for about 4 minutes, until the underside is nearly golden brown.

Step 3

Lower the heat to medium-low and add 3 tbsp of the butter along with the thyme sprigs. Once the butter becomes foamy, tilt the pan slightly and continuously baste the halibut with the butter and aromatics.

Step 4

Flip the halibut and cook for an additional 2 minutes, or until the fish is just cooked through and flakes easily.

Step 5

Remove from the heat and finish with a squeeze of lemon juice and a sprinkle of flaky sea salt.

Step 6

While the halibut cooks, place the sliced spring vegetables in a separate pot and cover with cold water. Season with salt and a small pinch of sugar.

Step 7

Bring to a boil over high heat and cook until the liquid has reduced by about two-thirds.

Step 8

Add 3 tbsp cold butter and continue reducing until a light glaze forms around the vegetables.

Step 9

Remove from the heat and swirl in the remaining 2 tbsp cold butter until fully emulsified. Gently fold in the caviar.

Step 10

To plate, spoon the glazed spring vegetables onto the plate as a base. Top with the halibut and finish with a quenelle of caviar.

Starting at $65.00

$65.00

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