Spring Seared Halibut
Halibut is being landed off the coast of Martha’s Vineyard. It is coming down from Nova Scotia. I hear the lobstermen are using the cheeks for lobster bait.
Serves 4
Ingredients:
FISH
4 4 oz portions halibut, skin on, ask for the thickest cuts you can get
3 Tablspoons olive oil
salt
Pepper
SAUCE
1/2 cup dry white wine
½ small shallot, finely, diced
1/4 cup rice wine vinegar
1 tablespoon heavy cream
1 stick (8Tblsp) unsalted butter, cold, and, cut into little cubes
1 Tbsp fresh lemon, juice
VEGETABLES
3 tablespoons olive oil or butter
16 asparagus, spears, trimmed, and blanched
½ lb(s) shitakkii mushroom, cleaned, and, trimmed
4 sprigs fresh thyme and chives
Sauce
In a saucepan over medium-high heat, combine the white wine, shallots, and rice wine vinegar and then allow it to reduce to a syrupy consistency. About 2 Tablespoons.
Strain the shallots out. Return liquid to the pot and place on low heat.
To ensure sauce will not split, add 1 tbsp cream to help stabilize the sauce. Slowly whisk in butter cut by cube, do not boil just keep very los and slow and a small whisk. Season the sauce with salt and lemon juice. Keep warm.
Cook the vegetables
In a skillet over medium heat, heat butter or oil . Add mushrooms and sauté. This will take about 10- 12 minutes. Season with salt and pepper. Add asparagus to reheat.
Cook the fish
Preheat oven to 450°F.
Season Halibut with salt and pepper.
In an ovenproof skillet on medium-high heat, heat the oil. Add the halibut, skin side down and sear until golden brown. Turn the fish over and place the skillet in preheated oven for 3 to 4 minutes the fish should be flaky and moist. Remove from the oven and keep warm.
Finally, to serve
Drizzle beurre blanc sauce on the plate and then place a piece of halibut on top and place the asparagus and mushrooms alongside. Drizzle more sauce and sprinkle chives and thyme on top.