Broiled Halibut with Bechamel Sauce

Name: Broiled Halibut with Bechamel Sauce
Prep time: 34 min
Cook time: 34 min
Total time: 34 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 1 teaspoons freshly ground black pepper; 2 Tbsps unsalted butter, diced into 1/4-inch pieces; 59 milliliters flour; 1 pinch Pinch ground nutmeg; 680 grams center-cut halibut fillets, about 1-inch thick (see Cooks Note); 1 teaspoon kosher salt; 2 teaspoons kosher salt; 118 milliliters grated Parmesan; 5 Tbsps unsalted butter, at room temperature; 473 milliliters water; 750 milliliters white wine, such as pinot grigio; 473 milliliters whole milk, warmed

Broiled Halibut with Bechamel Sauce is a pescatarian recipe with 4 servings. One portion of this dish contains about 46g of protein, 33g of fat, and a total of 687 calories. This recipe covers 30% of your daily requirements of vitamins and minerals. A few people really liked this main course. Head to the store and pick up wine, ground nutmeg, center-cut halibut fillets, and a few other things to make it today. From preparation to the plate, this recipe takes about 34 minutes.

Instructions

Cook's Note: The halibut can be substituted with 24 ounces of sole fillets. Reduce the cooking time in the wine mixture to 3 to 4 minutes.

Ingredients you will need

Sole Fillets

Halibut

Wine

Spray a 7 by 11-inch glass baking dish with cooking spray. Set aside.

Ingredients you will need

Cooking Spray

Equipment you will use

Glass Baking Pan

For the bechamel sauce: In a 2-quart saucepan, melt the butter over medium heat.

Ingredients you will need

Butter

Sauce

Equipment you will use

Sauce Pan

Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 10 minutes.

Ingredients you will need

All Purpose Flour

Sauce

Milk

Equipment you will use

Whisk

Remove the pan from the heat and stir in the cheese, salt, pepper, and nutmeg.

Ingredients you will need

Cheese

Nutmeg

Pepper

Salt

Equipment you will use

Frying Pan

For the halibut: In a large saucepan, bring the wine and water to a boil over medium-high heat. Reduce the heat to a simmer and add the halibut. Cover the pan and cook until the flesh is opaque, 8 to 10 minutes. Using a fish spatula, carefully remove the fish and arrange in a single layer in the prepared baking dish. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Halibut

Water

Fish

Wine

Equipment you will use

Baking Pan

Sauce Pan

Spatula

Preheat a broiler. Spoon the bechamel sauce over the fish and top with the Parmesan. Dot with butter and broil until golden, 2 to 4 minutes.

Ingredients you will need

Parmesan

Butter

Sauce

Fish

Equipment you will use

Broiler

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 1teaspoons

freshly ground black pepper 2Tbsps

unsalted butter, diced into 1/4-inch pieces 59milliliters

flour 1pinch

Pinch ground nutmeg 680grams

center-cut halibut fillets, about 1-inch thick (see Cook's Note)1teaspoon

kosher salt 2teaspoons

kosher salt 118milliliters

grated Parmesan 5Tbsps

unsalted butter, at room temperature 473milliliters

water 750milliliters

white wine, such as pinot grigio 473milliliters

whole milk, warmed

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Halibut. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Mark West Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 13 dollars per bottle.