RCI-SF.001.0031.001
Garlic Seared Halibut
Garlic Seared Halibut from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- (6-ounce) halibut filets4 unit
- Salt and freshly ground black pepper1 unit
- tbs minced garlic1 unit
- white wine1/2 cupdivided
- unsalted butter1/4 cupdivided
- Juice of 1/2 lemon1 unit
- chicken broth3/4 cupdivided
- tbs lemon zest1 unitfinely grated
- olive oil1 tsp
Method
1
Combine garlic, 1/4 cup white wine, lemon, and 1/2 cup chicken broth in a gallon size zip-top bag. Add fish and toss to coat. Refrigerate for 1 hour.
2
Take fish out of marinade and reserve marinade. Sprinkle on both sides liberally with kosher salt and freshly ground black pepper and set aside.
3
Melt 1 tbs butter with olive oil in a 12 inch stainless steel sauté pan over medium high heat. Add fish and cook until golden brown and cooked through, about 3-4 minutes per side. Remove and keep warm.
4
Deglaze pan with reserved marinade and reserved wine and chicken broth. Bring to a boil, then reduce heat to low and cook until reduced by 1/3.
5
Whisk in butter 1 tbs at a time, waiting until the tbs before it is melted before adding a new one. Spoon sauce over halibut and serve warm.