Recipe

Seared Halibut With Asparagus And White Wine Sauce Recipe

Add Step-by-Step Photos	Httpmom / All my dishes 1 year, 6 months ago This recipe is elegant, fresh, and delicious! It came from Bon Appetite some time ago and I have modified it a lot of it to make it faster and easier. Be sure to use a real tomato and Sauvignon Blanc...I made it with a Chard a few times and it's just... More Prep:15m Cook:15m Servings:4	Httpmom
	beautiful appetizing east quick refined refined elegant elegant

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Ingredients

1 Lb Asparagus

One Whole Halibut Fillet, or smaller fillets...enough to feed 4-6

Coarse Salt and Ground Black Pepper to taste

2 Tbs Canola Oil

2 Tbs Euro Butter

1/4 cup Sauvignon Blanc...it isn't as good with Chard

3 Tbs Fresh Lemon Juice

1/4 Cup Unsalted European Type Butter

1/2 Red Onion....sliced thin

3 Tbs Capers, drained and rinsed

1 Lrg Real Tomato...peeled, seeded, and cut into 1/4-inch dice

Directions

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.

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