Smoky Halibut Fillets with White Wine Shallot Sauce
This recipe makes 2 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 259 |
| pro | 36 g |
| total fat | 8 g |
| sat. fat | 2 g |
| carb | 1 g |
| fibre | 0 |
| chol | 60 mg |
| sodium | 308 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 12 |
| vit A | 10 |
| folate | 7 |
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.
Ingredients
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.
Source : Canadian Living Magazine: April 2006
- Keywords : Main Course; Skillet; Fish; Halibut; White wine;
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