Sauteed halibut with kiwi chardonnay sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Halibut fillets (8 oz each) |
| Salt | ||
| ¼ | cup | Flour (or as needed) |
| 3 | Kiwis; peeled | |
| 3 | Shallots; diced | |
| ¾ | cup | Chardonnay wine |
| 4 | tablespoons | Clarified butter |
| 1 | Kiwi; peeled and sliced into 8 pieces | |
| ½ | pounds | Sweet butter; cold, cut into small cubes |
| Salt (to taste) | ||
Directions
KIWI CHARDONNAY SAUCE
Sprinkle the halibut with the salt. Lightly dust the fish with the flour. In a large skillet place the clarified butter and heat it on medium until it is hot. Saute the floured halibut fillets for 3 to 4 minutes on each side, or until they are golden brown and just done.
On each of 4 individual serving plates place one of the sauteed halibut fillets. Pour on the Kiwi Chardonnay Sauce. Garnish each dish with 2 of the kiwi slices. KIWI CHARDONNAY SAUCE: Place the kiwis in a blender and puree them.
In a small saucepan place the pureed kiwi, shallots, and Chardonnay.
Heat the ingredients on high heat and cook them for 4 to 6 minutes, or until the liquid is reduced to 3 tablespoons. Reduce the heat to medium.
While whisking constantly, add the butter cubes one at a time. Add the salt and stir it in. Remove the sauce from the heat and keep it warm until you are ready to serve it.
Source: La Rive Gauche - Palos Verdes Estates, California "Southern California Beach Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9 Typed for you by Karen Mintzias Recipe courtesy of: Karen Mintzias, 19 Jun 93 20:16:46 Submitted By LAWRENCE KELLIE On 11-23-94