Wednesday, January 4, 2012

Apple Halibut

Yield: 2 Servings.


2 (6 - 7 ozs.) fresh halibut fillets
Pinch of salt
Pinch of pepper
3 Tablespoons flour
4 Tablespoons vegetable oil
3 Tablespoons butter
3 - 4 baby red potatoes, quartered and grilled
3 strips smoked, diced bacon
1/2 cup thinly sliced red onion
1 medium apple, peeled and thinly sliced
1/2 cup Lemon Butter Sauce (recipe follows)
2 Tablespoons chopped chives


Season the halibut with salt and pepper. Lightly dust in the flour. Heat the oil in a saute pan. Sear the halibut over medium-high heat until golden brown. Remove from the pan and hold in a warm oven. Saute the bacon, red onion, and apples in the same pan for about 2 mintues. Place the red potatoes in the center of your plate. Pour the bacon, apples, and onions over the potatoes. Place the warm halibut on top. Pour the Lemon Butter Sauce over the fish, and sprinkle with chives.

Lemon Butter Sauce:

Yield: 1 cup

6 ounces white wine
3 ounces white wine vinegar
3 whole black peppercorns
1 shallot, quartered
1 cup heavy cream
6 ounces cold, unsalted butter, cut into pieces
3 ounces cold butter, cut into pieces

Combine wine, vinegar, peppercorns, and shallot in a noncorrosive saucepan (stainless steel, Teflon, Claphalon). Reduce until the mixture is just 1 to 2 Tablespoons and has the consistency of syrup. Add the cream and reduce again until the mixture is 3 to 4 Tablespoons and very syrupy. Remove the pan from heat. Add the butter pieces, about 2 ounces at a time, stirring constantly and allowing each piece to melt in before adding more. (If the mixture cools too much, the butter will not melt completely and you will have to reheat it slightly.) Strain and hold warm on a stove-top trivet or in a double-boiler until you are ready to use.

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