Recipe

Seared Halibut With Haricot Verts, Scallions And White Wine Sauc Recipe

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Ingredients

Directions

Step #1 In a pot of boiling salted water set over high heat, cook the haricots verts for 3 to 4 mins, until tender.
Step #2 Drain & place them in the center of a large, warm serving platter.
Step #3 Cover up & keep warm.
Step #4 Spice up the halibut on both sides with salt & pepper.
Step #5 In a 12-inch saute pan, heat the oil over medium-high heat.
Step #6 Cook the fish for about 3 mins, until lightly browned.
Step #7 Turn, & cook about 4 mins longer, reduce the heat to medium, until the fish is opaque in the center & browned on both sides.
Step #8 Put the fish on the platter with the beans & cover to keep warm.
Step #9 Pour off any oil in the pan & add the wine & lemon juice.
Step #10 Raise the heat to high & deglaze the pan by scraping up any browned bits with a wooden spoon.
Step #11 Cook until the sauce reduces by half, about 2 mins.
Step #12 Reduce the heat & stir in the the butter, a piece at a time, to enrich & flavor the sauce.
Step #13 Add the scallions, capers, & tomato.
Step #14 Spice up with salt & pepper, & pour over the fish on the platter.
Step #15 Serve as soon as possible.
Step #16 My modifications: I double the wine & capers & decrease the amount of butter to 1/4 c.
Step #17 If I have time, I marinade the fish for an hr in wine, olive oil, garlic, fresh rosemary & thyme.
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