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.