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Seared Halibut with White Wine Sauce




Source of Recipe


thefreshmarket.com


Recipe Introduction


This is a delicious way of cooking halibut, a type of fish I had never cooked before.


List of Ingredients




4 (7 ounce) fillets of halibut (about 1" thick)
salt and pepper, to taste
2 tablespoons canola oil
1/4 cup Sauvignon Blanc (or any otherdry white wine)
2 tablespoons fresh lemon juice, or to taste
1/2 cup unsalted butter, cut into 1/2" slices
5 scallions, finely sliced on the bias (white part only)
1 tablespoon capers, drained and rinsed
1 large tomato, peeled, seeded, and cut into 1" dice

Recipe



Season halibut on both sides with salt and pepper. In a 12-inch saute pan, heat oil over medium-high heat. Cook one side of fish for about 3 minutes (until lightly browned). Turn fish, reduce heat to medium. Cook approximately 4 minutes longer, until fish is opaque in center and browned on both sides. Set aside and cover to keep warm.

Pour off any oil in pan and add wine and lemon juice. Raise heat to high and deglaze pan by scraping the bottom of the pan with a wooden spoon. Cook until sauce reduces by half, about 2 minutes. Reduce heat to low and stir in butter, one slice at a time. Add scallions, capers and
tomato. Season with salt and pepper and pour over fish on platter. Serve immediately.

Serves 4.