Ingredients for Seared Halibut W Haricots Vert Scallions And White Wine Sauce
- French Haricots Vert
- Halibut Fillets
- Coarse Salt
- Fresh Ground White Pepper
- Olive Oil
- Sauvignon Blanc Wine
- Fresh Lemon Juice
- Unsalted Butter
- 1/4 cup chopped scallions
- 2 tablespoons capers (or 4 tablespoons as modified)
- Tomatoes
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How to Make Seared Halibut W Haricots Vert Scallions And White Wine Sauce
- Bring a large pot of salted water to a boil. Add 1 pound haricots verts and cook for 3-4 minutes, until tender-crisp.
- Drain the haricots verts and transfer them to a large, warm serving platter. Cover to keep warm.
- Season two 6-ounce halibut fillets on both sides with salt and freshly ground black pepper.
- Heat 1 tablespoon olive oil in a 12-inch sauté pan over medium-high heat.
- Add the halibut fillets to the pan and sear for 3 minutes per side, until golden brown and cooked through.
- Transfer the seared halibut to the platter with the haricots verts. Cover to keep warm.
- Pour off any excess oil from the pan. Add 1/2 cup dry white wine and 1 tablespoon lemon juice to the pan.
- Increase the heat to high and deglaze the pan, scraping up any browned bits with a wooden spoon.
- Reduce the sauce by half, about 2 minutes.
- Reduce the heat to low and whisk in 2 tablespoons (or 1/4 cup as modified) cold butter, one piece at a time, until the sauce is emulsified and glossy.
- Stir in 1/4 cup chopped scallions, 2 tablespoons capers (or 4 tablespoons as modified), and 1 tablespoon chopped tomato.
- Season the sauce with salt and pepper to taste.
- Pour the sauce over the halibut and haricots verts on the platter.
- Serve immediately over linguine tossed with 2 tablespoons olive oil and 1 tablespoon lemon juice.
- **Optional Marinade:** For extra flavor, marinate the halibut for 1 hour in 1/4 cup white wine, 2 tablespoons olive oil, 1 clove minced garlic, 1 sprig fresh rosemary, and 1 sprig fresh thyme.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
13g
Fat
82g
Carbs
4g
