Please disable your Ad Blocker to better interact with this website.

SAUTEED HALIBUT FILLET

Thinking about:

 

 

Sautéed Halibut Fillet

 

When choosing any Fish portions, be sure to check the odor; fish should not smell fishy, it should smell like the ocean.

 

Preheat oven to 400°f (takes about 10-15 minutes)

 

Start with an 8 oz. Halibut portion, seasoned with Kosher Salt & Black Pepper

 

Heat Vegetable Oil in a cast iron pan over medium heat

 

Place seasoned Halibut in hot pan, cook until nicely browned on both sides (brown the edges, if fillet is thick)

 

Top fillet with a generous pat of cold Butter

 

Slide entire pan of Halibut into the oven to finish cooking (about 7-12 minutes, depending on your oven, and the thickness of your fillet)

 

Do not overcook

 

Baste with melted Butter

 

Garnish with a sprig of Parsley

 

One of my favorite parings with sautéed Halibut is Pommes Dauphinoise (see previous week’s recipe), and sautéed Haricots Vert (French for: Green Beans)

 

I recommend Bird’s Eye-C&W brand: Tiny, Whole Baby Green Beans

 

Melt 1 Tablespoon of Butter in a sauté pan (do not brown), add 1 cup Green Beans, season with Garlic Salt, cook until hot (about 3 minutes)

 

Plate all items on warm, oven-safe plate

 

Serve hot

 

This dish is wonderful with a nice bottle of un-oaked Chardonnay, with no Malolactic acid.  Or, if you are fine with spending a bit more money, try a French, un-oaked Chablis.

 

 

Bon Appetite

 

Chef Julie Allen-Los Angeles, California


About Author

Julie Allen

Join the conversation!

We have no tolerance for comments containing violence, racism, vulgarity, profanity, all caps, or discourteous behavior. Thank you for partnering with us to maintain a courteous and useful public environment where we can engage in reasonable discourse.

Send this to friend