SEARED HALIBUT WITH ASPARAGUS AND WHITE WINE SAUCEFrom httpmom 8 years ago
- 1 Lb asparagus shopping list
- One Whole halibut fillet, or smaller fillets...enough to feed 4-6 shopping list
- coarse salt and ground black pepper to taste shopping list
- 2 Tbs canola oil shopping list
- 2 Tbs Euro butter shopping list
- 1/4 cup Sauvignon Blanc...it isn't as good with Chard shopping list
- 3 Tbs fresh lemon juice shopping list
- 1/4 Cup Unsalted European Type butter shopping list
- 1/2 red onion....sliced thin shopping list
- 3 Tbs capers, drained and rinsed shopping list
- 1 Lrg Real tomato...peeled, seeded, and cut into 1/4-inch dice shopping list
How to make it
- In a saute pan of boiling salted water set over high heat, cook the asparagus 3 to 4 minutes, until tender.
- Drain and place them in the center of a large, warm serving platter. Cover and keep warm in low oven.
- Season the halibut on both sides with salt and pepper. In a 12-inch saute pan, heat the oil over medium-high heat. 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 asparagus and cover to keep warm.
- Saute the onions in a little butter until slightly brown.
- Add the wine and lemon juice. Push 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. Reduce the heat and stir in the butter, a piece at a time, to enrich and flavor the sauce. Add the scallions, capers, and tomato. Season with salt and pepper, and pour over the fish on the platter. Serve immediately.