Sauteed halibut with warm vinaigrette
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Halibut fillets |
| 6 | Shallots; minced | |
| 1½ | cup | Dry white wine |
| 2 | Cloves garlic; minced | |
| 8 | tablespoons | Extra virgin olive oil |
| 1 | Sprig fresh thyme | |
| ¾ | teaspoon | Tomato paste |
| 2 | tablespoons | Lemon juice |
| 2 | tablespoons | Red wine vinegar |
| 1 | teaspoon | Soy sauce |
| Salt and pepper | ||
| 2 | ounces | Butter; softened |
Directions
In food processor, place half the shallots and puree with 1-ounce of the wine. Reserve. In small pot place remaining shallots, garlic and 6 tablespoons olive oil. Cook slowly for about 10 minutes. Add remaining white wine and thyme and reduce by ¾. Remove thyme sprig. Add tomato paste, lemon juice, shallot puree, vinegar, soy sauce. Season with salt and pepper. Slowly add butter, mixing with a whip. In saute pan heat remaining olive oil. Season halibut with salt and pepper and saute until cooked.
Serve topped with sauce.
Busted and entered for you by: Bill Webster CHEF DU JOUR DON PINTABONA SHOW #DJ9104 Converted by MM_Buster v2.0l.
Converted by MC_Buster.
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