Pan-Fried Halibut Fillets with Roasted Vegetable Chile Broth

Save Recipe
  • Level: Easy
  • Yield: 4 servings
Share This Recipe

Ingredients

Roasted Vegetable Broth:

Pan-Fried Halibut Fillets:

Sage Pesto:

Directions

  1. 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:

  1. 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:

  1. 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.
4m Easy 97%
CLASS
19m Easy 98%
CLASS
Kevin Gillespie

Halibut en Papillote

11m Intermediate 100%
CLASS

14m Easy 99%
CLASS
17m Easy 94%
CLASS
Rick Martinez

Baja Fish Tacos

17m Easy 98%
CLASS