Thursday, September 28, 2006

Halibut with Rosemary Beurre Blanc

One of the perks of working in the food industry is that you occaisonally get freebies. We were testing Risotto Pave with Chantrelles and Roasted Local Corn and I got to take a couple home. Dinner was planned around them and I ended up with a stunning piece of halibut and some asparagus. The asparagus was roasted at 375 for 10 minutes and was delicious. But the star of the evening was the halibut.


Halibut with Rosemary Beurre Blanc

2 pieces halibut, 1.5-2 inches thick
1 tbsp clarified butter
salt
1 tbsp fresh rosemary, chopped
2 tbsp shallots, diced finely
1/2 cup white wine
1 tbsp butter

Preheat oven to 375.
Melt clarified butter in a skillet over medium high heat. Season halibut with salt and sear 2 minutes on each side. Transfer to oven and bake 8-10 minutes or until cooked to desired doneness.
Meanwhile, add shallots to skillet, reducing heat to medium. Saute for two minutes, stirring to prevent burning. Add rosemary and then wine. Reduce wine by half, then swirl in cold butter. Spoon over halibut.

5 comments:

wheresmymind said...

That fish looks TOO good :) Where are the fiddleheads? ;)

Alysha said...

That looks so good! Love risotto, love asparagus.........mmmmm........

linda said...

Jeff, its not fiddlehead season ;P Otherwise, they would probably be there...
Alysha, thanks for stopping by!

Lisa said...

Oh, my goodness. That looks and sounds just divine. Hey -- I have shallots! I have wine! I have butter! All I need is halibut!

linda said...

Lisa, I would reccomend trying it any time..