Halibut in a Buttery Vegetable Sauce

Simple and delicious, this dish can incorporate seasonal veggies from your farmers’ market, and comes together in a snap. Serve with a green salad and warm bread.


10 minutes


10 minutes






  • 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 Challenge European Style Butter
  • 4 Tablespoons lemon juice (about 2 fresh lemons)
  • 2 Tablespoons milk


  • 1

    Rinse halibut steaks or fillets with cold water and pat dry. Sprinkle both sides with salt and pepper and set aside.

  • 2

    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.

  • 3

    Melt butter in a large frying pan. Add vegetables (onion, bell pepper, carrots and garlic) and sauté for 30-40 seconds.

  • 4

    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.

  • 5

    Add and stir the lemon juice and milk into the buttery vegetable sauce until heated through.

  • 6

    To serve: Slice red potatoes into 1/8-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.

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