Halibut
By á-2053
Ingredients
- Onion sauce:
- 6 oz. piece of halibut
- Kosher salt
- white pepper
- olive oil
- 4 onions julienne
- olive oil
- butter
- water
- salt and pepper
- Red wine sauce:
- 1 bottle Cabernet
- 4 oz. Cassis
- 2 Tbs. black currant preserves
- Chive oil:
- 1/2 cup olive oil
- 1/2 cup grapeseed oil
- 2 bunches chives
- 4 sprigs Italian parsley
- 1 tsp. Kosher salt
- pinch of white pepper
Details
Preparation
Step 1
Season halibut with Kosher salt and white pepper. Place fish in a hot pan with extra virgin olive oil and roast in a 450º oven for 3 minutes. Turn fish and roast for approximately 3 more minutes.
For onion sauce, sauté onions in olive oil over medium heat in a heavy sauce pan until onions are tender and golden brown. Add 1 qt. water and reduce by 1/2. Place mixture in blender and add 1 Tbs. butter (or more for richer sauce) and puree until smooth. Add salt and pepper to taste.
For wine sauce, combine all ingredients in a heavy sauce pan and slowly reduce until achieving syrup consistency. Strain through a fine sieve and reserve for serving.
For chive oil, combine all ingredients in a food processor. Process for 2 minutes, strain thorough a coffee filter.
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