Prep 10 mins
Cook 20 mins
I got this recipe from a Cuisine at Home magazine. The dish is elegant, simple to make and DELICIOUS!
- 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!
FABULOUS! I'm tempted to say that the next time I make this I may omit the halibut and do all filleted shrimp, however, it was good with the halibut too. The sauce was wonderful but didn't permeate my thick halibut fillets. No matter...it was wonderful and the shrimp just melted into it and tasted fabulous. This was definitely gourmet quality. Loved it and will definitely make again!
Easy, beautiful and delicious thank you for sharing