Pan-Steamed Halibut Marseilles Recipe
Pan-Steamed Halibut Marseilles
No need for a lot of fuss when cooking fresh Alaskan halibut. This simple stovetop preparation yields a beautiful, elegant entree that lets the delicious, mild-tasting, slightly sweet, firm fillets shine.
- 1 Tbsp Metropolitan Market Extra Virgin Olive Oil
- 1 Tbsp minced shallot
- 1 clove garlic, minced
- 4 (4 to 6 oz each) halibut fillets
- Water, for poaching (about 1 cup)
- 1/2 cup dry white wine (Sauvignon Blanc or Chardonnay)
- 1/4 tsp sea salt
- 1/8 tsp white pepper
- 2 Tbsp butter
- 1 tsp chopped fresh herbs, such as parsley, tarragon, chervil, or chives
- 1 teaspoon fresh lemon juice
- In a large deep skillet, large enough to fit all four fillets in a single layer, heat oil over medium heat. Add shallot and garlic; sauté for 30 seconds. Remove pan from heat.
- Place halibut in pan, skin-side down. Add water to pan until it reaches halfway up the side of the fillets. Add wine, salt, and pepper. Return pan to medium-high heat until liquid begins to simmer.
- Cover pan tightly and reduce heat to low; liquid should simmer, not boil. Cook 4 to 5 minutes for frozen fillets or 2 minutes for fresh/thawed fish. Turn off heat and let fillets rest in liquid for 5 minutes. Remove fish to a plate/platter and keep warm.
- Create a quick reduction sauce with the remaining steamy liquid by returning pan to medium-high heat. Reduce liquid by at least 50%, about 3 to 5 minutes. Reduce heat to low and add butter, herbs, and lemon juice. Whisk until butter melts and sauce thickens, about 1 minute. To serve, drizzle fillets with sauce.
- COOK'S TIP:
- If you don't have fresh herbs, substitute 1/2 to 1 teaspoon dried Italian seasoning or herbes de Provence.
Nutrition:Amount Per Serving (based on 4 servings)
Total Fat: 11 g
Saturated Fat: 4.5 g
Trans Fat: 0 g
Cholesterol: 70 mg
Sodium: 270 mg
Carbohydrates: 1 g
Fiber: 0 g
Total Sugar: 1 g
Added Sugars: 0 g
Protein: 21 g
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