Recipe: Pan-seared halibut with citrus beurre blanc and artichoke – BC
By Stefan Hartmann, Govt Chef, Bacchus Restaurant Particular to World Information Posted March 15, 2026 11:00 am 3 min learn Descrease article font dimension Improve article font dimension Pan-Seared Halibut Recipe by: Stefan Hartmann, Govt Chef, Bacchus Restaurant Serves 4 Substances 4 halibut fillets (6 oz every), pores and skin eliminated 2 tbsp olive oil…
