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Seared Alaskan Halibut
Greg Lindberg on Channel 7, May 11, 2006
Substitution: Scallops, Shrimp, Basa, Tilapia, Sole, Flounder, Cod, Haddock, Orange Roughy, Red Snapper, Grouper, Tilapia, Walleye, Sea Bass, Salmon, Tuna, Halibut, Mahi-Mahi, Salmon
Halibut – that pure white, flaky, mild fish that everyone loves. Fresh Season runs through mid-November.
o 8 oz halibut fillets, with the skin OFF
o Seasoning Salt
o Olive Oil
o ¼ cup sliced (or chopped) onion
o ¼ cup white wine
o ¼ cup heavy cream
o 2 Tablespoons butter
Pre-heat large, non-stick skillet on medium high.
Carefully add 2 tablespoons onion and 2 tablespoons olive oil to the hot pan. While the onion is cooking, season the halibut fillets with seasoning salt and pepper.
After onions have browned (watch heat so that they do not burn….just brown), place halibut fillets in pan. Right on top of the onions is just fine, or, if you wish, simply push them to one side of the pan.
Sear halibut fillets for about 4 minutes, then flip them, and sear for another 4 minutes.
Remove cooked halibut from pan, and put on serving plates. Deglaze the pan by adding the ¼ cup white wine. Reduce for a minute or so, then add cream, then butter. Drizzle over the plated halibut.