Pan-Roasted Halibut with Broccolini and Romesco Recipe
Pan-Roasted Halibut with Broccolini and Romesco
Fresh halibut season is something to celebrate! Do so by dressing up this mild, flaky fish with bright, sweet, hazelnut romesco, a sauce developed by Catalonian fishermen and enjoyed by people worldwide.
- 2 halibut fillets (6 ounces each), skin removed
- Kosher salt, to taste
- Pepper, to taste
- 1 tablespoon vegetable oil
- 1 bunch broccolini, peeled
- 1/4 cup Hazelnut Romesco Salsa
- 3 sprigs Italian parsley, leaves removed and chopped
- Preheat oven to 400°F.
- Pat halibut dry with paper towels. Sprinkle both sides with salt and pepper.
- Preheat a medium, oven-safe skillet over high heat. Once pan is hot, add oil.
- Carefully lay halibut in pan. Cook 4 to 5 minutes on one side until golden. Transfer pan to oven and cook 3 to 4 minutes more until probe thermometer entered into the thickest part of fish reads 145°F. Remove pan from oven, remove fish from pan, and set aside to rest.
- Return pan to stove over high heat. Add broccolini. Cook 2 to 3 minutes until edges begin to brown. Flip broccolini and deglaze pan with a few tablespoons of water. The resulting steam will cook broccolini the rest of the way though. Season with salt and pepper, to taste.
- Divide broccolini between two plates. Place halibut filets on top of broccolini. Spoon romesco salsa over fish. Finish with chopped parsley.
- Cook’s Tips:
- Ask your fishmonger to remove the skin for you.
- To avoid splatter, make sure halibut is completely dry before placing in hot pan to sear. You can set it on a paper towel-lined plate in the fridge until ready to cook.
- A hot, well-seasoned, cast iron pan is a good choice for this recipe, but a pre-heated stainless steel pan will work as well.
Nutrition:Amount Per Serving (based on 2 servings)
Total Fat: 15 g
Saturated Fat: 2 g
Trans Fat: 0 g
Cholesterol: 85 mg
Sodium: 240 mg
Carbohydrates: 10 g
Fiber: 4 g
Total Sugar: 3 g
Added Sugars: 0 g
Protein: 34 g
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