Halibut: Fiona's Easy Halibut with White Wine, Shallots & Basil
Source of Recipe
From "Bistro Cooking at Home"
List of Ingredients
- 2 Tbsp unsalted butter, softened
- 4 halibut steaks, 6 to 8 ounces each, about 1-inch thick
- 1 shallot, very thinly sliced
- 1 tsp kosher salt
- 1 tsp freshly ground white pepper
- 2 cups dry white wine
- 6 to 8 fresh basil leaves, washed and dried
- 1 tsp coarsely chopped fresh parsley
Instructions
- Spread the butter evenly over the bottom of a large sauté pan. Put the halibut steaks on top of the butter.
- Sprinkle the shallot slices, salt and white pepper over the fish. Add the white wine to the pan. Cover the pan and bring to a boil over high heat. Lower the heat to low and cook the fish until done, about 8 minutes.
- Meanwhile, stack the basil leaves and roll the stack to create a small tube. Slice thinly.
- Check the fish. To test for doneness, pull the bones away from the meat; they will come away easily when the fish is cooked. Remove these bones, if you like. Lift the halibut out of the pan and keep it warm on the plates.
- Add the basil and parsley to the pan. Bring the juices in the pan to a boil and reduce them until you have a rich sauce. Season with more salt and pepper, if needed. Spoon the sauce over the fish.
Serves 4
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