Halibut with Lemon-Butter and Crispy Shallots
Need a gluten free and pescatarian main course? Halibut with Lemon-Butter and Crispy Shallots could be a super recipe to try. One serving contains 848 calories, 76g of protein, and 58g of fat. This recipe serves 4 and costs $14.37 per serving. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes about 45 minutes. 6 people were glad they tried this recipe. A mixture of black pepper, garlic, lemon wedges, and a handful of other ingredients are all it takes to make this recipe so scrumptious. With a spoonacular score of 78%, this dish is solid. Try Asparagus With Crispy Shallots & Meyer Lemon, Green Beans with Glazed Shallots in Lemon-Dill Butter, and Sautéed Halibut with Lemon-Pesto Butter for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 35 minutes
Ingredients:
1/4 teaspoon freshly ground black pepper
2 large cloves garlic, smashed
1/2 cup grapeseed oil
4 halibut fillets (each 4 to 5 ounces)
1/4 teaspoon kosher salt
1 tablespoon fresh lemon juice
2 tablespoons fresh lemon juice
Lemon wedges, for garnish
Zest of 1 large lemon
1/4 cup extra-virgin olive oil
2 large shallots, cut into rounds, separated into rings
1/2 stick unsalted butter, at room temperature
Equipment:
whisk
sauce pan
slotted spoon
paper towels
frying pan
spatula
bowl
Cooking instruction summary:
Watch how to make this recipe. For the lemon butter: Whisk together the lemon juice, salt, pepper, lemon zest and butter in a deep medium bowl until well blended (mixture will be like a thick sauce). Set aside until ready to use. For the halibut and crispy shallots: Combine the olive oil, lemon juice, garlic, salt, pepper and garlic in an 8-by-8-by-2-inch glass dish. Whisk the marinade to blend. Add the halibut and turn several times to coat evenly. Let stand 15 to 20 minutes. Combine the grapeseed oil and shallots in a medium heavy saucepan over medium-high heat. Cook, stirring often, until the oil heats up and the shallots turn golden brown, 5 to 7 minutes. Transfer the shallots with a slotted spoon to several layers of paper towels to drain and crisp. Sprinkle with salt and pepper just before using. Heat a large dry nonstick skillet over medium-high heat. Lift the halibut from the marinade, letting the excess drain off. Add the halibut to the hot skillet and sear 3 minutes. Turn the fish over using a flexible metal spatula. Sear until still slightly pink in the center, about 3 minutes longer, depending on thickness. Transfer the halibut to plates. Top with a generous dollop of lemon-butter and pile the shallots alongside or scatter around the fish. Garnish with the lemon wedges and serve.
Step by step:
1. Watch how to make this recipe.
For the halibut and crispy shallots
1. Combine the olive oil, lemon juice, garlic, salt, pepper and garlic in an 8-by-8-by-2-inch glass dish.
2. Whisk the marinade to blend.
3. Add the halibut and turn several times to coat evenly.
4. Let stand 15 to 20 minutes.
5. Combine the grapeseed oil and shallots in a medium heavy saucepan over medium-high heat. Cook, stirring often, until the oil heats up and the shallots turn golden brown, 5 to 7 minutes.
6. Transfer the shallots with a slotted spoon to several layers of paper towels to drain and crisp. Sprinkle with salt and pepper just before using.
7. Heat a large dry nonstick skillet over medium-high heat. Lift the halibut from the marinade, letting the excess drain off.
8. Add the halibut to the hot skillet and sear 3 minutes. Turn the fish over using a flexible metal spatula. Sear until still slightly pink in the center, about 3 minutes longer, depending on thickness.
9. Transfer the halibut to plates. Top with a generous dollop of lemon-butter and pile the shallots alongside or scatter around the fish.
10. Garnish with the lemon wedges and serve.
For the lemon butter
1. Whisk together the lemon juice, salt, pepper, lemon zest and butter in a deep medium bowl until well blended (mixture will be like a thick sauce). Set aside until ready to use.
Nutrition Information:
covered percent of daily need
