Pan-seared Halibut with Shrimp Succotash

Name: Pan-seared Halibut with Shrimp Succotash
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Southern
Ingredients: 0 teaspoons freshly ground black pepper; 1 kilograms halibut fillets; 1 teaspoons kosher salt; 6 servings Beurre Blanc; 6 servings Shrimp Succotash; 2 Tbsps vegetable oil

Pan-seared Halibut with Shrimp Succotash might be just the main course you are searching for. One portion of this dish contains roughly 32g of protein, 7g of fat, and a total of 198 calories. This recipe serves 6. It is a pricey recipe for fans of Southern food. A mixture of pepper, halibut fillets, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the lillet blanc you could follow this main course with the Cranberry and Lillet Rouge Sorbet as a dessert. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and pescatarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Sprinkle fillets evenly with salt and pepper.

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Salt And Pepper

Heat oil in a large skillet over medium-high heat until hot.

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Cooking Oil

Equipment you will use

Frying Pan

Add fillets, in batches, and cook 3 minutes on each side or until fish flakes with a fork.

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Fish

Place fillets on a serving platter. Spoon Shrimp Succotash over fillets, and drizzle with Beurre Blanc.

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Beurre Blanc

Shrimp

Equipment

Frying Pan

Ingredients

Servings:

0teaspoons

freshly ground black pepper 1kilograms

halibut fillets 1teaspoons

kosher salt 6servings

Beurre Blanc 6servings

Shrimp Succotash 2Tbsps

vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks 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.