Halibut in Spanish Garlic-Shrimp Sauce
- 4 tablespoons olive oil
- 2 halibut fillets (red snapper and grouper work equally well)
- 4 garlic cloves, sliced
- 1/4 teaspoon red pepper flakes
- 1 bay leaf
- 10 medium shrimp, peeled, deveined and halved lengthwise
- 4 tablespoons dry sherry
- 2 lemons, juice of
- 4 tablespoons fresh parsley, chopped
Sear halibut on both sides in 1 Tbs olive oil and cook until just about done; around 10 minutes total. Remove from pan and keep warm.
Add 3 Tbs olive oil, garlic, pepper flakes and bay leaf into skillet; saute just until garlic begins to turn golden and fragrant, 1-2 minutes.
Stir in shrimp and cook until pink, about 3 minutes.
Deglaze pan with sherry and lemon juice, simmer briefly to reduce a bit, then finish with parley.
Divied shrimp and sauce between fish.
I served this over a bed of fresh cooked spinach and baked potatoe on the side. YUUUMMMY!
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