SEARED HALIBUT W/ HARICOTS VERT, SCALLIONS AND WHITE WINE SAUCE
Don't be scared off by the title -- this is surprisingly easy to prepare despite the complexity of its flavors. I like to serve this over linguine tossed in lemon and olive oil. Yum. From the Twelve Seasons Cookbook, and I've added my modifications at the end.
Provided by enigmused
Categories Halibut
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a pot of boiling salted water set over high heat, cook the haricots verts for 3 to 4 minutes, until tender. Drain and place them in the center of a large, warm serving platter. Cover and keep warm.
- Season the halibut on both sides with salt and pepper. In a 12-inch saute pan, heat the oil over medium-high heat. Cook the fish for about 3 minutes, until lightly browned. Turn, reduce the heat to medium, and cook about 4 minutes longer, until the fish is opaque in the center and browned on both sides. Put the fish on the platter with the beans and cover to keep warm.
- Pour off any oil in the pan and add the wine and lemon juice. Raise the heat to high and deglaze the pan by scraping up any browned bits with a wooden spoon. Cook until the sauce reduces by half, about 2 minutes. Reduce the heat and stir in the butter, a piece at a time, to enrich and flavor the sauce. Add the scallions, capers, and tomato. Season with salt and pepper, and pour over the fish on the platter. Serve immediately.
- My modifications: I double the wine and capers and decrease the amount of butter to 1/4 cup. If I have time, I marinade the fish for an hour in wine, olive oil, garlic, fresh rosemary and thyme.
Nutrition Facts : Calories 606.8, Fat 35.9, SaturatedFat 16.4, Cholesterol 143, Sodium 217.1, Carbohydrate 12.3, Fiber 5, Sugar 3.4, Protein 56.5
SEARED HALIBUT WITH HARICOTS VERTS, SCALLIONS, AND WHITE WINE SAUCE
Provided by Alfred Portale
Categories Fish Dinner Halibut Green Bean White Wine Pan-Fry Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- In a pot of boiling salted water set over high heat, cook the haricots verts for 3 to 4 minutes, until tender. Drain and place them in the center of a large, warm serving platter. Cover and keep warm.
- Season the halibut on both sides with salt and pepper. In a 12-inch saute pan, heat the oil over medium-high heat. Cook the fish for about 3 minutes, until lightly browned. Turn, reduce the heat to medium, and cook about 4 minutes longer, until the fish is opaque in the center and browned on both sides. Put the fish on the platter with the beans and cover to keep warm.
- Pour off any oil in the pan and add the wine and lemon juice. Raise the heat to high and deglaze the pan by scraping up any browned bits with a wooden spoon. Cook until the sauce reduces by half, about 2 minutes. Reduce the heat and stir in the butter, a piece at a time, to enrich and flavor the sauce. Add the scallions, capers, and tomato. Season with salt and pepper, and pour over the fish on the platter. Serve immediately.
PAN SEARED HALIBUT WITH CITRUS CREAM SAUCE
Super easy and delicious fresh halibut with a decadent citrus cream sauce. So fancy! But so easy!
Provided by Laura Reigel
Categories Main Course
Time 35m
Number Of Ingredients 10
Steps:
- Cut halibut into 4 equally sized pieces. Salt and pepper.
- Heat butter on med-high heat in a large skillet.
- Place halibut in hot pan. Once fish is placed in the pan do not disturb until it is brown and caramelized. Approximately 2-3 minutes on each side depending on it's thickness.
- Remove fish from pan and place on a plate. Cover with foil.
- Add vegetables to pan and sauté for a few minutes until tender.
- Remove vegetables from pan and keep warm.
- Add wine to pan with heat on med high, add orange juice, reduce to ½ of the liquid volume.
- Reduce heat and add cream. Whisk to incorporate.
- Add chopped parsley.
- Plating: Add a portion of the vegetables to a plate. Place the fish on top and top with the citrus cream sauce.
Nutrition Facts : Calories 389 kcal, Carbohydrate 10.6 g, Protein 44 g, Fat 16.4 g, ServingSize 1 serving
HALIBUT WITH LEMON-BUTTER AND CRISPY SHALLOTS
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the lemon butter: Whisk together the lemon juice, salt, pepper, lemon zest and butter in a deep medium bowl until well blended (mixture will be like a thick sauce). Set aside until ready to use.
- For the halibut and crispy shallots: Combine the olive oil, lemon juice, garlic, salt, pepper and garlic in an 8-by-8-by-2-inch glass dish. Whisk the marinade to blend. Add the halibut and turn several times to coat evenly. Let stand 15 to 20 minutes.
- Combine the grapeseed oil and shallots in a medium heavy saucepan over medium-high heat. Cook, stirring often, until the oil heats up and the shallots turn golden brown, 5 to 7 minutes. Transfer the shallots with a slotted spoon to several layers of paper towels to drain and crisp. Sprinkle with salt and pepper just before using.
- Heat a large dry nonstick skillet over medium-high heat. Lift the halibut from the marinade, letting the excess drain off. Add the halibut to the hot skillet and sear 3 minutes. Turn the fish over using a flexible metal spatula. Sear until still slightly pink in the center, about 3 minutes longer, depending on thickness. Transfer the halibut to plates. Top with a generous dollop of lemon-butter and pile the shallots alongside or scatter around the fish. Garnish with the lemon wedges and serve.
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