Weeknight Halibut

I’m going to make a bold statement here – I am going to introduce you to the EASIEST meal you will ever make.

For those of you who have never had halibut, it is a delicious white fish that is meaty and filling, without smelling or tasting overly fishy.  It’s essentially a blank canvas to get your creative juices flowing.  The fish itself is easy to sauté – it only takes a few minutes on each side.  But if you’re exhausted from a long work day, or trying to control a 12 week puppy (or both, like me…), then you want to know how to jazz this fish UP and how to do it FAST.

That’s where the tomato-scallion butter comes into play…

To get this fish started, season with salt and pepper on both sides and heat up about 1 to 2 tablespoons of butter on a medium heat skillet.  Coat the fish lightly with flour and add the fish to the hot skillet.

Oops...no flour.

Yeah..so…I realize there is no flour on the actual fish in this picture.  I noticed that I had forgotten this step as soon as I put the fish in the pan.  It was late and I was tired – give me a break!  Either way, the flour will help it get nice and golden and give it a little bit of a crust, but it’s not essential to the dish…  While the bottom side was cooking, I put a light coating of flour on the uncooked side.  So at least I had half a golden, crispy fish.

Also, I don’t know if you noticed, but this filet is huge!  While halibut is a little bit of a pricier fish, one piece is certainly enough for two people, in my opinion.  I just cut the fish in half after it was done cooking for Jeff and I.

Anyways, cook the fish for about 7 to 8 minutes, turning once.  The halibut will be firm to the touch and be nice and golden by the time it is ready.

Meanwhile, while the fish is cooking, prepare the tomato-scallion butter.  This is seriously the easiest butter you will ever make and it would be delicious on steaks, potatoes, etc. etc.

Combine 1 1/2 tablespoons of softened butter with chopped sun-dried tomato, scallion, and garlic.  Season with salt and pepper.  Et Voilá!   Butter = done!

When the fish is ready, transfer to plates and top with the tomato butter.  And, well…that’s it.  Easy, right?  10 minute dinner, tops!

Ingredients

  • 1 large halibut filet (gauge how big they are at the fish counter –  1 was enough for two people at our store…)
  • 1 -2 tablespoons of flour
  • 1 1/2 tablespoons softened butter, plus 1-2 tablespoons butter to sauté (if you’re not comfortable with this much butter, you can always sauté the fish in olive oil)
  • 1-2 sun-dried tomato packed in olive oil, finely chopped
  • 1 tablespoon finely chopped scallion
  • 1 teaspoon finely chopped garlic
  • Salt and pepper

Serves 2

Recipe Adapted from Rachael Ray, May 2008

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Categories: Recipes, Seafood

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