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SEARED HALIBUT WITH ASPARAGUS AND WHITE WINE SAUCE Recipe

Ingredients

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.

Reviews & Comments 1

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    " It was excellent "
    elgourmand ate it and said...
    Fantastico. I mean really great. Hay, with Napa right next door you can pick and choose your plonk, lucky you. Thanks for this five fork post.
    Was this review helpful? Yes Flag

The Cook

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