Pan-Fried Halibut Fillets with Roasted Vegetable Chile Broth

4 servings
  • 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
Roasted Vegetable Broth:
  • In a medium saucepan over medium heat, melt the butter and sweat the onion and garlic. Add the wine, raise the heat to high, and reduce the liquid completely. Reduce the heat to medium, add the stock and half of the roasted peppers, poblano, garlic, shallots and pearl onions, reserve the remaining vegetables, simmer for 30 minutes. Pure the mixture in a blender or processor, or in the pan with a hand-held blender. Season to taste with salt and pepper and honey. Place a fillet in a bowl and ladle the broth around it. Garnish with the remaining roasted vegetables and sage pesto.

Pan-Fried Halibut Fillets:
  • In a medium skillet over medium-high heat, heat the oil until it begins to smoke and then add the butter. Season the fillets with salt and pepper to taste on both sides and cook for 2 to 3 minutes on each side.

Sage Pesto:
  • In a food processor, combine the sage, parsley, garlic, pine nuts and cheese and process for 20 seconds, slowly adding the olive oil while the machine is running. Transfer to a mixing bowl and season with salt and pepper to taste.

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