Pan-Fried Halibut Fillets with Roasted Vegetable Chile Broth

Deselect All

Roasted Vegetable Broth:

2 tablespoons unsalted butter

1/2 cup finely diced red onion

2 cloves finely chopped garlic

1 cup white wine

3 cups fish stock

1 roasted red bell pepper, seeded and peeled and thinly sliced

1 roasted yellow bell pepper, seeded and peeled and thinly sliced

1 roasted poblano, seeded and peeled and thinly sliced

8 cloves roasted garlic

12 roasted shallots

12 roasted pearl onions

Salt and freshly ground pepper

Honey

Pan-Fried Halibut Fillets:

2 tablespoons olive oil

1 tablespoon unsalted butter

4 halibut fillets, 6 ounces each

Salt and freshly ground pepper

Sage Pesto:

1/2 sage leaves

1/2 cup parsley leaves

2 garlic cloves

3 tablespoons pine nuts

2 tablespoons grated Parmesan

1/2 cup olive oil

Salt and freshly ground pepper