Halibut and Fall Harvest Sauté

Halibut and Fall Harvest Sauté
You can never have too many main course recipes, so give Halibut and Fall Harvest Sauté a try. This recipe covers 31% of your daily requirements of vitamins and minerals. Watching your figure? This pescatarian recipe has 375 calories, 35g of protein, and 15g of fat per serving. This recipe serves 4. It will be a hit at your Autumn event. Head to the store and pick up chicken stock, turnip, flour, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

1
In a large saucepan, melt 2 tablespoons of the butter.
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2
Add the chopped shallot and garlic and cook over moderate heat until softened, about 3 minutes.
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GarlicGarlic
3
Add the squash, parsnip and turnip and cook over moderately high heat until they begin to soften, about 5 minutes. Season with salt and pepper.
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ParsnipParsnip
SquashSquash
TurnipTurnip
4
Add the wine, thyme sprigs and bay leaf and cook until the wine reduces by half, about 2 minutes.
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Bay LeavesBay Leaves
WineWine
5
Add the stock, cover and simmer until the vegetables are tender, about 10 minutes.
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StockStock
6
Meanwhile, in a large nonstick skillet, heat the olive oil. Season the halibut pieces with salt and pepper and dust them lightly with the flour.
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Olive OilOlive Oil
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All Purpose FlourAll Purpose Flour
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7
Add the halibut to the hot skillet and cook over moderately high heat until light golden, about 2 minutes per side.
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8
Add the fish to the vegetables and simmer for 2 minutes. Using a slotted spoon, transfer the fish and vegetables to shallow bowls. Discard the thyme sprigs and bay leaf. Swirl the remaining 1 tablespoon of butter into the broth. Season with salt and pepper and spoon over the stew.
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BrothBroth
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StewStew
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BowlBowl
9
Garnish with the thyme leaves and serve.
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Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. 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. One wine you could try is Caposaldo Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 10 dollars.
Caposaldo Pinot Grigio
Caposaldo Pinot Grigio
Caposaldo Pinot Grigio features a dry, crisp, vibrant texture and delicate aromas of white fruit, flowers and almonds.Pairs well with white meats, fish, seafood, pasta dishes and delicate cheeses.
DifficultyHard
Ready In30 m.
Servings4
Health Score33
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