Halibut With Bacardi Limon Banana Sauce Food

HALIBUT WITH BACARDI® LIMON BANANA SAUCE

Halibut with BACARDI® Limon Banana Sauce image

Halibut fillets are grilled and served with an incredible banana and rum sauce with just a touch of spice.

Provided by Allrecipes Member

Yield 10

Number Of Ingredients 9

Ingredients

2 cups BACARDI® Limon Flavored Rum
1 ½ cups bananas, sliced
2 tablespoons butter
1 small jalapeno pepper, seeded and chopped
½ teaspoon salt
10 (5 ounce) halibut fillets, skin removed
2 ½ tablespoons butter
10 sprigs cilantro, for garnish
1 pinch Salt and pepper

Steps:

In a small saucepan, cook BACARDI® Limon over medium-high heat until reduced by half.
Place bananas, butter, jalapeno pepper and salt into a blender along with the reduced BACARDI® Limn and pure for 40 seconds until smooth.
Set the sauce aside and keep it warm.
Halibut Directions: Season the halibut fillets with salt and pepper. Lightly coat the skin side of each fillet with butter.
Grill the fillets skin side down for 2-3 minutes. Turn fillets over and continue cooking to desired doneness.
Place fillets on plates, spoon sauce on each fillet and garnish with fresh cilantro sprigs. Serve immediately.

Nutrition Facts : Calories 335.5 calories, Carbohydrate 7.9 g, Cholesterol 59.1 mg, Fat 8.6 g, Fiber 1 g, Protein 30 g, SaturatedFat 3.8 g, Sodium 231.6 mg, Sugar 4.2 g

HALIBUT WITH BRIGHT LEMON CREAM SAUCE

Halibut With Bright Lemon Cream Sauce image

Tender halibut with a suprisingly light and brightly flavored lemon cream sauce. It can be made with as many or as few capers as you prefer. Serve with salad and fresh bread.

Provided by Adopted Parisian

Categories Halibut

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

24 ounces halibut steaks
1/2 cup flour
1 teaspoon salt
1 teaspoon black pepper
6 tablespoons butter
2 tablespoons capers
1 lemon, juice of
1 teaspoon lemon zest
2 tablespoons fresh chives, finely chopped

Steps:

Mix flour, salt, and pepper on a large plate and then dredge each cut of halibut. Shake off any excess flour.
Melt 4 tablespoons butter in a large saute pan, wait for foam to reduce and add fish to the pan. Saute, turning once, until the fish is cooked all the way through, flakes easily, and is golden brown all over. Transfer fish to a serving platter.
Melt remaining 2 tablespoons of butter, and add the capers. Saute 1 minute, then add lemon juice and whisk lightly. Pour over the fish on the serving dish and serve immediately, sprinkling with zest and chives.

Nutrition Facts : Calories 404.1, Fat 21.4, SaturatedFat 11.5, Cholesterol 100.7, Sodium 924.8, Carbohydrate 13.7, Fiber 0.8, Sugar 0.4, Protein 37.7

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