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Posted on Jul 22, 2009 in
Seared Halibut with Roasted Root Vegetables, Pickled Red Onion, and Pan Butter Sauce

This is a simple yet delicious recipe that requires little prep and cook time.

Seared Halibut with Roasted Root Vegetables, Pickled Red Onion, and Pan Butter Sauce

Serves 4

Recipe By: Francsico Ruiz.

For Root Vegetables

1/3 Inch Diced Beet 1 medium beet

8 ea. Peeled Fresh Cipolinni Onion

10 medium fingerlings Halved Fingerling Potatoes

12 ea. Baby Carrots (peeled)

4 ea. Peeled Garlic Cloves

5 sprigs Fresh Thyme

2 oz. Extra Virgin Olive Oil

Salt and Pepper To Taste

Pre heat oven to 375 degrees F. Toss the Beets, Onions, Fingerlings, baby Carrots, Garlic, Thyme, in a large bowl. Coat all of the veggies with the extra virgin olive oil and season to taste with salt and pepper. In an aluminum tray, spread all off the veggies evenly and place in the oven. Bake until all veggies are golden brown and crispy on the outside, about 20 minutes.

For Pickled Red Onion

1 whole Sliced Red Onion

2 oz. Fresh Lemon Juice

10 ea. Chopped Chives

Salt and Pepper To Taste

Mix all together and season to taste. Cover and let it rest for 20 minutes, or until onions become soft and absorb the lemon juice.

For Halibut and Sauce

24 oz. Halibut Filet (portioned into 6oz filets)

1 oz. Canola Oil Blend

1 oz. White Wine

5 oz. Whole Butter(unsalted)

Salt and Pepper To Taste

Season the Halibut with salt and pepper. Heat a medium frying pan on medium heat and add the canola oil. Once oil is hot, add the halibut and cook for about 2 minutes, or until crispy and golden brown. Once golden brown flip Halibut and repeat on the other side. Cook until Halibut becomes flaky and white. Remove halibut from pan and add the white wine. Cook for about 2 minutes.

Plating

On a plate place the root vegetables on the center and add the fish over the top. Spoon the sauce over the fish and top fish with pickled onion.