Thursday, March 6, 2014

Sauteed Halibut with Lemon-Parsley Sauce

Sauteed Halibut with Lemon-Parsley Sauce
(4 servings)


¼ cup Extra Virgin Olive Oil, divided
2 large Shallots, thinly sliced
1 cup Water
½ cup Heavy Cream
4 cup Fresh Parsley, loosely packed
2 tsp. Fresh Lemon Juice
as needed Salt & Black Pepper
4 (6 oz.) Halibut Steaks, ½ inch thick


In a medium saucepan, heat 2 tbsp. of oil over moderate heat. Add shallots and cook until softened (about 5 minutes). Next add water and simmer until reduced by half (about 6 minutes). Add the cream, mix and reduce by 1/3 (about 6 minutes). Let mixture cool for 10 minutes and then add the parsley. Carefully transfer mixture to a blender and coarsely puree. Return the mixture to saucepan and add the lemon juice, season with salt and pepper and then keep warm. Using 2 large nonstick skillets with a tbsp. of oil in each, bring to a shimmer over high heat. Season both sides of each steak with salt and pepper before placing in pans. Saute the steaks until brown and just cooked (for about 4 minutes total) turning halfway through the process. The halibut should flake when done. Transfer to a serving platter and serve with the lemon-parsley sauce.

Note: You could use Red Snapper or Striped Bass instead of Halibut with this sauce.

Ideas for Future Efforts

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