Thursday, February 19, 2009

Great New Recipe - Sauteed Halibut

Last night was try a new recipe night - Sauteed Halibut. This one came from the stack of recipes that I want to try that I have ripped out of magazines for the past couple of years. Redbook had this great recipe for halibut. I never made fish before so I was a little nervous. We tried to get some fresh halibut over the weekend but had no luck. My hubby went out to Whole Foods last night thinking that would definitely be the place to get it. They didn't have any fresh but tried to get him to get Chilean Sea Bass for $36. I told him no way because the whole point of eating meals at home is to save money. So we went with frozen halibut for $12.99. The meal was a success and the frozen fish worked out great. It was so quick and easy. Prep time and cook time was only about 30 minutes.

Check the recipe out below. There is a fennel salad that goes with it but I didn't make that. I thought the fish and potatoes were enough for the night.

NOTE - When you are cooking make sure the pan isn't too hot especially when you add the wine. Mine was too hot and it made this loud pop and hot wine/oil went every where - cabinets, bar stools, refrigerator, my scalp. Just be careful!

Ingredients for Potatoes:
3/4 pound baby red potatoes, cut into 1/4-inch-thick slices
3/4 cup chicken broth

Ingredients for Halibut:
2 tablespoon(s) basil olive oil
1 1/2 pound(s) halibut fillet (1 1/2-inches thick), cut into 4 pieces
1 teaspoon(s) kosher salt
1/4 teaspoon(s) freshly ground black pepper
1/2 cup(s) dry white wine
2 teaspoon(s) unsalted butter

How to Cook:
Potatoes: Place potatoes and broth in a small saucepan and bring to a boil; reduce heat to medium-low, cover, and simmer 10 minutes, or until just tender when pierced with a knife. Drain; keep warm.

Halibut: Meanwhile, heat oil in a large nonstick skillet over medium-high heat until oil is hot. Season halibut with salt and pepper. Add fillets to skillet; cook until golden brown on first side, about 4 minutes. Turn fillets; cook 3 to 4 minutes longer, until barely opaque in center. Remove to a plate. Deglaze skillet with wine and bring to a boil. Reduce by half, then remove from heat and swirl in butter until emulsified.
Place potato slices on plates. Top with halibut; spoon pan sauce over fillets.

1 comment:

Lisa said...

Looks wonderful - I'm very impressed! I'll have to try making this sometime soon.


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