June 2012 – Halibut with White Wine Sauce
Halibut with White Wine Sauce
- 1/2 cup white wine
- 1 clove garlic
- 1 teaspoon fresh thyme
- 1 teaspoon fresh flat leaf parsley
- 2 medium scallions
- 2 tablespoons extra virgin olive oil
- white pepper
- 4 6-ounce halibut fillets
- 1 medium lemon
- 5 tablespoons unsalted butter
- Select a full-bodied white wine such as California Chardonnay or Pinot Grigio with citric notes to accentuate the lemon in the pan sauce. Chop the herbs and scallions with the chef’s knife. Avoid large pieces of either the herbs or the scallions because these will give a burst of one flavour instead of melding into the dish. Dice the garlic into small, even pieces. Season the fish on both sides with salt and white pepper.
- Heat the skillet over medium-high heat. Add the olive oil. Sear the fish for 3 minutes, until the edges begin to brown. Carefully flip the fillets. Lower the heat to medium and cook for another 3 t0 4 minutes, until a meat thermometer inserted into the thickest part of the fish reads 145 degrees Fahrenheit — high enough to kill food-borne bacteria. Place the fish on a serving platter and keep warm.
Make the Pan Sauce
Return the pan to medium-high heat. Pour the wine into the pan. Stir with the wooden spoon, scraping up any bits of fish that have stuck to the pan. Add the herbs and scallions to the sauce. Squeeze the lemon to extract the juice. Remove any seeds, and then add the lemon juice to the pan. Bring the liquid to a boil and cook for 2 to 3 minutes, until the sauce has reduced by half. Add the unsalted butter, a tablespoon at a time. Stir to incorporate the butter into the sauce. Drizzle the pan sauce over the fish and serve immediately.
Recipe from: www.livestrong.com