CIVANO
Well-Known Member
Seared Halibut with Scallion and White Wine Sauce (Fresh Flavors Sep '06)
Servings: 4
Seared Halibut
Ingredients:
4 (7 ounce) fillets of halibut (about 1" thick)
salt and pepper, to taste
2 tablespoons canola oil
1/4 cup Sauvignon Blanc (or any other dry white wine) WE USED DRY VERMOUTH
2 tablespoons fresh lemon juice, or to taste
1/2 cup unsalted butter, cut into 1/2" slices
5 scallions, finely sliced on the bias (white part only)
1 tablespoon capers, drained and rinsed
1 large tomato, peeled, seeded, and cut into 1/4" dice
Preparation:
Season halibut on both sides with salt and pepper. In a 12-inch saute pan, heat oil over medium-high heat. Cook one side of fish for about 3 minutes (until lightly browned). Turn fish, reduce heat to medium. Cook approximately 4 minutes longer, until fish is opaque in center and browned on both sides. Set aside and cover to keep warm.
Pour off any oil in pan and add wine and lemon juice. Raise heat to high and deglaze pan by scraping the bottom of the pan with a wooden spoon. Cook until sauce reduces by half, about 2 minutes. Reduce heat and stir in butter, one slice at a time. Add scallions, capers and tomato. Season with salt and pepper and pour over fish on platter. Serve immediately
Servings: 4
Seared Halibut
Ingredients:
4 (7 ounce) fillets of halibut (about 1" thick)
salt and pepper, to taste
2 tablespoons canola oil
1/4 cup Sauvignon Blanc (or any other dry white wine) WE USED DRY VERMOUTH
2 tablespoons fresh lemon juice, or to taste
1/2 cup unsalted butter, cut into 1/2" slices
5 scallions, finely sliced on the bias (white part only)
1 tablespoon capers, drained and rinsed
1 large tomato, peeled, seeded, and cut into 1/4" dice
Preparation:
Season halibut on both sides with salt and pepper. In a 12-inch saute pan, heat oil over medium-high heat. Cook one side of fish for about 3 minutes (until lightly browned). Turn fish, reduce heat to medium. Cook approximately 4 minutes longer, until fish is opaque in center and browned on both sides. Set aside and cover to keep warm.
Pour off any oil in pan and add wine and lemon juice. Raise heat to high and deglaze pan by scraping the bottom of the pan with a wooden spoon. Cook until sauce reduces by half, about 2 minutes. Reduce heat and stir in butter, one slice at a time. Add scallions, capers and tomato. Season with salt and pepper and pour over fish on platter. Serve immediately
