Ingredients for Bistecca D Ippogloss Alla Genovese
- Halibut Steaks
- Salt to taste
- Black Pepper
- 2 tablespoons all-purpose flour
- 4 tablespoons butter
- 1/2 cup dry white wine
- Lemon
- Whipping Cream
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh parsley + extra for garnish
- 1 tablespoon capers
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How to Make Bistecca D Ippogloss Alla Genovese
- Rinse 2 (6-ounce) halibut steaks and pat thoroughly dry with paper towels.
- Season both sides generously with salt and freshly ground black pepper. Lightly dust with 2 tablespoons all-purpose flour.
- Melt 4 tablespoons butter in a large skillet over medium-high heat. Add halibut steaks and sear for 4-5 minutes per side, until golden brown and cooked through. Transfer to a platter, tent with foil, and keep warm.
- Pour 1/2 cup dry white wine into the skillet and scrape up any browned bits from the bottom. Add 2 tablespoons fresh lemon juice and stir to combine. Pour in 1/2 cup heavy cream and bring to a gentle simmer for 3 minutes, stirring occasionally.
- Stir in 1/4 cup chopped fresh basil, 2 tablespoons chopped fresh parsley, and 1 tablespoon capers. Season to taste with salt and pepper.
- Spoon the sauce generously over the halibut steaks. Garnish with extra parsley and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
2g
Fat
76g
Carbs
3g
