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Pan Fried Halibut




Source of Recipe


Tene Shake, Owner, Lattitudes at Lover's Point Restaurant


Recipe Introduction


This recipe incorporates artichoke hearts that are yet another specialty of the region where Coastal Cuisine originated. Castroville, just inland from the Monterey Bay is the artichoke growing capital of the world. Marilyn Monroe once served as the artichoke queen at the Castroville Artichoke Festival.


List of Ingredients




Artichoke-Bay Shrimp Cream Sauce Ingredients:
1 8 oz. Jar Artichoke Hearts (not marinated), drained and cut in half
8 oz. Bay Shrimp
1 T Garlic-herb Compound Butter
1 Cup of Heavy Cream
Salt and Pepper To Taste

Halibut Ingredients:
4 Halibut Fillets – approx. 8 oz. each
2 eggs beaten, in a shallow bowl
2 C of All Purpose Flour, in a shallow bowl
½ C Olive Oil
Salt and Pepper
2T Fresh Basil, chiffonade for garnish

Recipe



Artichoke-Bay Shrimp Cream Sauce:
1. Heat the olive oil to Medium High heat in a sauté pan.

2. Add the artichokes, shrimp and compound butter to the pan and sauté together.

3. Reduce the heat to medium and slowly add the heavy cream, salt and pepper.

4.Allow the mixture to reduce and thicken to a rich consistency.

Halibut:
1. Heat a non stick sauté pan over medium high heat.

2. Add the olive oil to the pan.

3. Salt and pepper each of the halibut steaks on both sides.

4. Dip each piece of halibut first into the egg and then the flour.

5. Place the fish into the heated sauté pan and pan fry for 3-5 minutes on each side until golden brown.

6. Remove from the pan and keep warm for service.

To Serve:
Plate one halibut fillet on each serving plate and top with a spoonful of the artichoke/shrimp sauce. Garnish with the basil chiffonade. This fish pairs nicely with rice pilaf and seasonal vegetables.

Serves 4