Pan Seared Halibut Steaks With Snap Pea Sauce And Garnish Recipes

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PAN FRIED HALIBUT STEAK WITH LIGHT GREEN SAUCE



Pan Fried Halibut Steak with Light Green Sauce image

A delightful and rich halibut recipe with a memorable herbed white wine cream sauce.

Provided by Charter Guy

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 25m

Yield 4

Number Of Ingredients 10

4 (8 ounce) halibut steaks
salt and pepper to taste
½ cup all-purpose flour for dusting
¼ cup melted butter
¼ cup dry white wine
1 lemon, juiced
½ cup heavy cream
2 tablespoons finely chopped fresh parsley
4 tablespoons finely chopped fresh basil
2 tablespoons drained capers

Steps:

  • Rinse the halibut steaks and pat dry. Season with salt and pepper, then dust with flour.
  • Melt the butter in a large skillet over medium-high heat. Fry the halibut steaks in the butter for 4 to 5 minutes, until nicely browned. Remove from the skillet and keep warm.
  • Reduce the heat to medium, and stir the wine into the pan, scraping up any browned bits stuck to the bottom. Mix in the lemon juice, then stir in the cream. Simmer for 2 to 3 minutes or until it starts to thicken. Season with parsley, basil and capers, and stir for another minute. Serve halibut with sauce spooned over it. Garnish with additional parsley if desired.

Nutrition Facts : Calories 526.6 calories, Carbohydrate 16.5 g, Cholesterol 143 mg, Fat 28 g, Fiber 1.9 g, Protein 49.6 g, SaturatedFat 14.9 g, Sodium 344.2 mg, Sugar 0.3 g

PAN-SEARED HALIBUT STEAKS WITH SNAP-PEA SAUCE AND GARNISH



Pan-Seared Halibut Steaks With Snap-Pea Sauce and Garnish image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 pound (about 4 1/2 cups) snap peas
2 tablespoons unsalted butter
2 shallots, halved and thinly sliced
3/4 cup homemade or low-sodium chicken stock
1/4 cup heavy cream
Kosher salt and freshly ground white pepper
4 halibut steaks, about 8 ounces each
1 tablespoon peanut oil
1/2 lemon

Steps:

  • Bring a large saucepan that is 2/3 full of salted water to a boil. Add the snap peas and cook until just tender, 3 to 4 minutes. Drain and immediately plunge the peas into cold water in order to halt the cooking. Cool, drain again and set the peas aside.
  • In a small saucepan, melt 1 tablespoon of butter over medium heat and add the shallots. Cook, stirring, until the shallots soften, about 3 minutes. Remove from heat and transfer shallots to the container of a blender. Add the stock, cream and 1/2 of the cooked peas and process until very smooth, about 2 to 3 minutes. Pass the mixture through a fine-mesh sieve, pressing to push as much of the solids through the sieve as possible. Return the sauce to the pan and then set aside.
  • Season the halibut with salt and pepper. Place a nonstick skillet large enough to hold the halibut in a single layer over high heat. Add the oil. When very hot, add the halibut fillets and cook, turning once, until they are just opaque in the middle, about 10 minutes. (Lower the heat if they seem to cook too quickly.)
  • While the fish is cooking, melt the remaining tablespoon of butter in a small skillet set over medium heat and add the remaining snap peas. Cook, tossing, until just warmed through. Season with salt and pepper and set aside. Rewarm the sauce, season it with salt and pepper and divide it among 4 plates. Top each plate with a halibut steak, squeeze a little lemon over each steak and arrange the snap peas around the steak. Serve immediately.

Nutrition Facts : @context http, Calories 417, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 18 grams, Fiber 4 grams, Protein 47 grams, SaturatedFat 8 grams, Sodium 1040 milligrams, Sugar 8 grams, TransFat 0 grams

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