Roasted Halibut with Green Olive Sauce

Name: Roasted Halibut with Green Olive Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 237 milliliters fish stock or bottled clam juice; 118 milliliters dry white wine; 2 Tbsps chopped flat-leaf parsley; 118 milliliters green olives, such as Picholine, pitted and chopped; 1 kilograms skinless halibut fillets; 237 milliliters heavy cream; 59 milliliters fresh lime juice; 1 Tbsp extra-virgin olive oil; 6 servings Salt; 1 medium shallot, minced; 2 Tbsps cold unsalted butter; 6 whole white peppercorns, plus freshly ground white pepper

Roasted Halibut with Green Olive Sauce is a gluten free, primal, and pescatarian main course. This recipe serves 6. One portion of this dish contains about 38g of protein, 25g of fat, and a total of 424 calories. From preparation to the plate, this recipe takes around 1 hour. A mixture of bay leaf, butter, flat-leaf parsley, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert.

Instructions

Preheat the oven to 45

Equipment you will use

Oven

In a large, shallow dish, mix 2 tablespoons of the lime juice with the olive oil.

Ingredients you will need

Lime Juice

Olive Oil

Add the halibut fillets and turn to coat. Refrigerate for 15 minutes.

Ingredients you will need

Halibut Fillets

In a medium skillet, combine the fish stock, wine, shallot, white peppercorns, bay leaf and the remaining 2 tablespoons of lime juice. Boil over high heat until reduced to 1/2 cup, about 6 minutes.

Ingredients you will need

White Peppercorns

Fish Stock

Lime Juice

Bay Leaves

Shallot

Wine

Equipment you will use

Frying Pan

Add the cream, bring to a boil and simmer over moderately low heat until reduced to 2/3 cup, about 10 minutes. Strain the sauce into a small saucepan.

Ingredients you will need

Cream

Sauce

Equipment you will use

Sauce Pan

Season the halibut fillets with salt and white pepper and transfer them to a large rimmed baking sheet.

Ingredients you will need

Halibut Fillets

White Pepper

Salt

Equipment you will use

Baking Sheet

Bake in the upper third of the oven until just cooked through, about 10 minutes.

Equipment you will use

Oven

Add the olives to the cream sauce and bring to a boil.

Ingredients you will need

Cream Sauce

Olives

Pour in any accumulated fish juices.

Ingredients you will need

Fish

Remove the sauce from the heat and whisk in the butter until incorporated. Stir in the parsley and season with salt and white pepper. Set the halibut fillets on warmed plates, spoon the sauce on top and serve.

Ingredients you will need

Halibut Fillets

White Pepper

Parsley

Butter

Sauce

Salt

Equipment you will use

Whisk

Equipment

Ingredients

Servings:

bay leaf 237milliliters

fish stock or bottled clam juice 118milliliters

dry white wine 2Tbsps

chopped flat-leaf parsley 118milliliters

green olives, such as Picholine, pitted and chopped 1kilograms

skinless halibut fillets 237milliliters

heavy cream 59milliliters

fresh lime juice 1Tbsp

extra-virgin olive oil 6servings

Salt 1medium

shallot, minced 2Tbsps

cold unsalted butter 6

whole white peppercorns, plus freshly ground white pepper

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. One wine you could try is Ziobaffan Organic Pinot Grigio. It has 4.6 out of 5 stars and a bottle costs about 17 dollars.