Garlic Seared Halibut
Carla Almeida
ingredients
- 4 7-ounce Halibut Fillets, each approximately 1 inch thick
- Coarse Salt and freshly Ground White Pepper to taste
- 2 tbsp Canola Oil
- 1/4 cup Sauvignon Blanc
- 2 tbsp fresh Lemon Juice, or to taste
- 1/2 cup Unsalted Butter
- 5 Scallions, white part only, finely sliced on the bias
- 1 tbsp Capers, drained and rinsed
- 1 large, Ripe Tomato, peeled, seeded, and cut into 1/4-inch dice
directions
- 1
1. Season the halibut on both sides with salt and pepper. In a 12-inch saute pan, heat the oil over medium-high heat.
- 2
2. 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.
- 3
3.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.
- 4
4. Reduce the heat and stir in the butter, a piece at a time, to enrich and flavor the sauce.
- 5
5. Add the scallions, capers, and tomato. Season with salt and pepper, and pour over the fish on the platter.
- 6
Serve immediately.
notes
Don't marinate the fish too long or it will become seviche.
Source: Carla Almeida
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