1/1 Photo of Seared Halibut W/ Haricots Vert, Scallions and White Wine Sauce
Don't be scared off by the title -- this is surprisingly easy to prepare despite the complexity of its flavors. I like to serve this over linguine tossed in lemon and olive oil. Yum. From the Twelve Seasons Cookbook, and I've added my modifications at the end.
My Private Note
Units: US | Metric
- 1 lb French haricots vert or 1 lb young green beans or 1 lb wax bean
- 4 (7 ounce) halibut fillets, each approximately 1 inch thick
- coarse salt
- fresh ground white pepper
- 2 tablespoons olive oil
- 1/4 cup sauvignon blanc wine or 1/4 cup other dry white wine
- 2 tablespoons fresh lemon juice (to taste)
- 1/2 cup unsalted butter
- 5 scallions, white part only, finely sliced on the bias
- 1 tablespoon capers, drained and rinsed
- 1 large ripe tomato, peeled, seeded, and cut into 1/4-inch dice
- 1In a pot of boiling salted water set over high heat, cook the haricots verts for 3 to 4 minutes, until tender. Drain and place them in the center of a large, warm serving platter. Cover and keep warm.
- 2Season the halibut on both sides with salt and pepper. In a 12-inch saute pan, heat the oil over medium-high heat. Cook the fish for about 3 minutes, until lightly browned. Turn, reduce the heat to medium, and cook about 4 minutes longer, until the fish is opaque in the center and browned on both sides. Put the fish on the platter with the beans and cover to keep warm.
- 3Pour off any oil in the pan and add the wine and lemon juice. Raise the heat to high and deglaze the pan by scraping up any browned bits with a wooden spoon. Cook until the sauce reduces by half, about 2 minutes. Reduce the heat and stir in the butter, a piece at a time, to enrich and flavor the sauce. Add the scallions, capers, and tomato. Season with salt and pepper, and pour over the fish on the platter. Serve immediately.
- 4My modifications: I double the wine and capers and decrease the amount of butter to 1/4 cup. If I have time, I marinade the fish for an hour in wine, olive oil, garlic, fresh rosemary and thyme.
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Nutritional Facts for Seared Halibut W/ Haricots Vert, Scallions and White Wine Sauce
Serving Size: 1 (441 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 606.8
- Calories from Fat 323
- Total Fat 35.9 g
- Saturated Fat 16.4 g
- Cholesterol 143.0 mg
- Sodium 217.1 mg
- Total Carbohydrate 12.3 g
- Dietary Fiber 4.9 g
- Sugars 3.4 g
- Protein 56.5 g