Halibut with Lemon-Butter and Crispy Shallots

Name: Halibut with Lemon-Butter and Crispy Shallots
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 2 large cloves garlic, smashed; 118 milliliters grapeseed oil; 4 fillets halibut fillets (each 4 to 5 ounces); 0 teaspoons kosher salt; 1 Tbsp fresh lemon juice; 2 Tbsps fresh lemon juice; 4 servings Lemon wedges, for garnish; 1 large Zest of lemon; 59 milliliters extra-virgin olive oil; 2 larges shallots, cut into rounds, separated into rings; 1 sticks unsalted butter, at room temperature

Halibut with Lemon-Butter and Crispy Shallots is a gluten free and pescatarian recipe with 4 servings. This recipe covers 38% of your daily requirements of vitamins and minerals. One serving contains 850 calories, 76g of protein, and 58g of fat. It works well as a pricey main course. If you have kosher salt, butter, lemon wedges, and a few other ingredients on hand, you can make it. To use up the lemon wedges you could follow this main course with the Rolled Baklava as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Watch how to make this recipe.

Whisk together the lemon juice, salt, pepper, lemon zest and butter in a deep medium bowl until well blended (mixture will be like a thick sauce). Set aside until ready to use.

Ingredients you will need

Lemon Juice

Lemon Zest

Butter

Pepper

Sauce

Salt

Equipment you will use

Whisk

Bowl

Combine the olive oil, lemon juice, garlic, salt, pepper and garlic in an 8-by-8-by-2-inch glass dish.

Ingredients you will need

Lemon Juice

Olive Oil

Garlic

Pepper

Salt

Whisk the marinade to blend.

Ingredients you will need

Marinade

Equipment you will use

Whisk

Add the halibut and turn several times to coat evenly.

Ingredients you will need

Halibut

Let stand 15 to 20 minutes.

Combine the grapeseed oil and shallots in a medium heavy saucepan over medium-high heat. Cook, stirring often, until the oil heats up and the shallots turn golden brown, 5 to 7 minutes.

Ingredients you will need

Cooking Oil

Shallot

Equipment you will use

Sauce Pan

Transfer the shallots with a slotted spoon to several layers of paper towels to drain and crisp.

Ingredients you will need

Shallot

Equipment you will use

Slotted Spoon

Paper Towels

Sprinkle with salt and pepper just before using.

Ingredients you will need

Salt And Pepper

Heat a large dry nonstick skillet over medium-high heat. Lift the halibut from the marinade, letting the excess drain off.

Ingredients you will need

Marinade

Halibut

Equipment you will use

Frying Pan

Add the halibut to the hot skillet and sear 3 minutes. Turn the fish over using a flexible metal spatula. Sear until still slightly pink in the center, about 3 minutes longer, depending on thickness.

Ingredients you will need

Halibut

Fish

Equipment you will use

Frying Pan

Spatula

Transfer the halibut to plates. Top with a generous dollop of lemon-butter and pile the shallots alongside or scatter around the fish.

Ingredients you will need

Shallot

Halibut

Butter

Lemon

Fish

Garnish with the lemon wedges and serve.

Ingredients you will need

Lemon Wedge

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 2large cloves

garlic, smashed 118milliliters

grapeseed oil 4fillets

halibut fillets (each 4 to 5 ounces)0teaspoons

kosher salt 1Tbsp

fresh lemon juice 2Tbsps

fresh lemon juice 4servings

Lemon wedges, for garnish 1large

Zest of lemon 59milliliters

extra-virgin olive oil 2larges

shallots, cut into rounds, separated into rings 1sticks

unsalted butter, at room temperature

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Halibut can be paired with Pinot Noir, Pinot Grigio, and Gruener Veltliner. 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. The SeaGlass rosé of Pinot Noir with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.

SeaGlass Rose of Pinot Noir

A beautiful reflection of Monterey County’s pristine coastal terroir, the Rosé opens with fragrant wild strawberries and dried rose petals on the nose. Flavors of juicy cherry andripe raspberry are balanced by refreshing acidity and a crisp, clean finish. This vibrant wine is a diverse menu partner, pairing exceptionally well with prosciutto and melon or crab cakes with spicy aioli.