Pan-Steamed Halibut Marseilles Recipe

Ingredients:

• 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

Directions:

1. 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.
2. 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.
3. 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.
4. 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.
5. COOK'S TIP:
6. If you don't have fresh herbs, substitute 1/2 to 1 teaspoon dried Italian seasoning or herbes de Provence.