Smoky Halibut Fillets with White Wine Shallot Sauce

Author: Canadian Living

The smokiness of sea salt comes alive when paired with a mild white fish, such as halibut. This is delicious served on a bed of saut? spinach.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: April 2006

Ingredients

  • 1 teaspoon butter
  • 1 teaspoon extra-virgin olive oil
  • 12 oz skinless halibut fillets
  • 1 shallots minced
  • 1/2 cup white wine
  • 1/4 teaspoon smoked sea salt

Method

In large skillet, heat butter with oil over medium-high heat; fry halibut, turning once, until fish flakes easily when tested, about 4 minutes. Transfer to plate; tent with foil to keep warm. Drain fat from pan.

Add shallot and wine to pan; boil over medium-high heat until reduced to about 2 tbsp (25 mL), about 2 minutes. Divide between 2 plates; top with halibut. Sprinkle with salt.

Nutritional facts <b>Per serving:</b> about

  • Sodium 308 mg
  • Protein 36 g
  • Calories 259.0
  • Total fat 8 g
  • Cholesterol 60 mg
  • Saturated fat 2 g
  • Total carbohydrate 1 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Smoky Halibut Fillets with White Wine Shallot Sauce

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