Halibut Braised In Red Wine Recipes

BRAISED HALIBUT

Steps:

• Heat the butter in a skillet just wide enough to hold the fish. When hot add the vegetables and saute for a minute or so just to get them sizzling. Add the wine, cover and cook over very low heat until wilted, about 10 minutes.
• Set halibut over the vegetables, season with salt and pepper and add stock or broth just to cover. Simmer, covered, over low heat, until fish is just done, about 10 minutes.
• With a slotted spatula, remove haibut from the liquid and divide into two portions. Set each portion in the bottom of a deep soup plate and garnish with carrot threads or snow peas; season the broth and spoon it over the top; garnish with black sesame seeds if you wish.

BRAISED HALIBUT WITH FENNEL IN PUTTANESCA SAUCE

Steps:

• Preheat the oven to 425˚ F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the onion and fennel and season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, until tender, 8 to 10 minutes.
• Stir the garlic into the vegetables and cook 1 more minute, then stir in the oregano and red pepper flakes. Pour in the wine and cook, scraping up the browned bits from the bottom of the pan, until most of the wine evaporates, about 3 minutes. Add the tomatoes, lemon zest, olives, capers and brine and sugar. Cook, stirring occasionally, until thickened, about 4 minutes.
• Season the fillets with salt and pepper, nestle them in the sauce and transfer the skillet to the oven. Cook until the fish is cooked through and flakes easily with a fork, about 10 minutes. Drizzle with olive oil and sprinkle with parsley.

HALIBUT BRAISED IN RED WINE

Steps:

• Put 3 tablespoons butter in a 10-or 12-inch skillet over medium heat.
• When the butter melts, add the shallot and cook, stirring occasionally, until tender, 2-3 minutes.
• Add the wine and bay leaves; increase heat to high, and cook until the mixture is reduced to about 1/2 cup, about 20 minutes.
• Add the stock and reduce to about 1 cup, about 10 minutes.
• Add the halibut along with some salt and pepper, turn the heat to low, and cover.
• Cook for about 10 minutes or until the halibut is tender (a thin-blade knife will pass through it with little resistance).
• Transfer the halibut to a warm plate and stir in the remaining butter, cooking and stirring until the sauce is smooth.
• Taste and adjust seasoning; pour the sauce over and around the fish, garnish and serve.