Blue-Eye Trevalla with Beurre Blanc
Pan-seared blue-eye trevalla — Australia's prized deep-sea fish — served with a classic lemon and white wine beurre blanc and wilted broccolini.
📅March 8, 2026
10mPrep
20mCook
2Servings
⭐ 4.8Rating
🦘Nutrition Facts (per serving)
Protein 46%Fat 49%Carbs 5%
380kcalCalories
42gProtein
20gFat
4gCarbs
2gFiber
Ingredients
👥2
- 14⅛ ozblue-eye trevalla fillets
- 7⅛ ozbroccolini
- ½ cupdry white wine
- 1⅜ ozshallot finely diced
- 2 tbsplemon juice
- 2.8 ozcold unsalted butter cubed
- 1 tbspolive oil
- 3 gsea salt flakes
Instructions
- Pat fish fillets dry; season with salt and pepper.
- Heat oil in a non-stick pan over medium-high heat; sear fillets skin-side down for 4 minutes. Flip and cook 2 minutes more. Remove and rest.
- Blanch broccolini in boiling salted water for 2 minutes; drain.
- In a small saucepan reduce wine, shallot, and lemon juice until 2 tbsp remain.
- Over low heat, whisk in cold butter a few cubes at a time until a glossy sauce forms.
- Season sauce; serve fish over broccolini with beurre blanc spooned over.
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