Tonight I made one of my favorite preparations for halibut. It was inspired by a fish special at one of my most favorite restaurants in Seattle, Il Terrazzo Carmine.
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I served the halibut with haricot verts with shallots and my new salad obsession. For dessert, I whipped up a quick version of the peach and blueberry crisp, served with vanilla ice cream of course. It was a quick version because I made a smaller batch of fruit and topped it with 1 cube melted butter, 3/4 cup oats, 1/3 packed brown sugar and 2/3 cup flour. This is the third peach and blueberry crisp I've made in twelve days. Clearly I can't get enough.
Halibut
2 fillets fresh halibut
¼ cup flour
1 ½ cups white wine
¼ cup capers
¼ cup green onion, chopped
¼ cup pine nuts, toasted
¼ cup shallots, chopped
2 T extra virgin olive oil
1 T butter + 1 t butter
1 lemon
Salt and pepper
Preheat oven to 350.
Sprinkle fish with salt and pepper. Dredge in flour and shake off excess. Heat olive oil in medium sized skillet over medium-high heat. Add fish and sauté until browned (about 3 minutes). When fish is browned, flip and sauté for 1 minute on the other side. Add wine, capers, shallots, juice of ¼ or ½ of a lemon and 1 teaspoon butter. Transfer skillet to the oven. Cook in oven for roughly 5 minutes or until fish is just barely cooked through (cook time in oven depends on thickness of fillets).
Using mitts, remove skillet from the oven and transfer fish to a plate. Tent plate with foil to keep warm. It will continue to cook for the next few minutes while you finish the sauce. Place skillet back on stove top and cook over medium-high heat until liquid is reduced by half. Once reduced, add green onions and toasted pine nuts. Whisk in 1 tablespoon of butter. Poor sauce over fish and serve.
Garnish with lemon wedges.
2 fillets fresh halibut
¼ cup flour
1 ½ cups white wine
¼ cup capers
¼ cup green onion, chopped
¼ cup pine nuts, toasted
¼ cup shallots, chopped
2 T extra virgin olive oil
1 T butter + 1 t butter
1 lemon
Salt and pepper
Preheat oven to 350.
Sprinkle fish with salt and pepper. Dredge in flour and shake off excess. Heat olive oil in medium sized skillet over medium-high heat. Add fish and sauté until browned (about 3 minutes). When fish is browned, flip and sauté for 1 minute on the other side. Add wine, capers, shallots, juice of ¼ or ½ of a lemon and 1 teaspoon butter. Transfer skillet to the oven. Cook in oven for roughly 5 minutes or until fish is just barely cooked through (cook time in oven depends on thickness of fillets).
Using mitts, remove skillet from the oven and transfer fish to a plate. Tent plate with foil to keep warm. It will continue to cook for the next few minutes while you finish the sauce. Place skillet back on stove top and cook over medium-high heat until liquid is reduced by half. Once reduced, add green onions and toasted pine nuts. Whisk in 1 tablespoon of butter. Poor sauce over fish and serve.
Garnish with lemon wedges.
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