Smoky Halibut Fillets with White Wine Shallot Sauce
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 sautéed spinach.
Servings: 2
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 259 |
| pro | 36 g |
| total fat | 8 g |
| sat. fat | 2 g |
| carb | 1 g |
| fibre | trace |
| chol | 60 mg |
| sodium | 308 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 12% |
| vit A | 10% |
| folate | 7% |
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1 tsp (5 mL) butter
1 tsp (5 mL) extra-virgin olive oil
12 oz (375 g) skinless halibut fillets
1 shallot, minced
1/2 cup (125 mL) white wine
1/4 tsp (1 mL) smoked sea salt
Preparation:
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.
Additional Information
Source
Canadian Living Magazine: April 2006
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