Fresh Fish Recipes

Halibut Steaks with Champagne and Peppercorn Sauce


  • 2 x 170g (6oz) halibut steaks
  • 40g (1 and a half oz) butter
  • salt and black pepper
  • 150ml (5 fl oz) pink champagne or rosé sparkling wine
  • 4 x 15ml spoon (4 tablespoons) double cream or crème fraîche
  • 1 x 5ml spoon (1 teaspoon) mixed whole peppercorns
  • 1 x 15ml spoon (1 tablespoon) freshly snipped chives

Recipe for Halibut Steaks with Champagne and Peppercorn Sauce


Place the steaks onto a grill pan. Dot with 15g (half an oz) butter and season.

Cook under a preheated grill for 8-10 minutes, turning once.

Meanwhile, prepare the sauce: heat the remaining butter in a pan and add the champagne. Bring to the boil and reduce the liquid by half.

Stir in the cream, seasoning and chives.

Arrange the halibut steaks onto a plate, pour over the sauce and serve on a bed of cooked green and white tagliatelle.


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