I LOVE halibut! and, lucky for me, it’s that time of year. I like to change things up a bit, every now and then, grill it, then top with a bit or Blackberry Beurre Blanc, or a light lemony Piccata. Or sometimes, I give it a bit of a southwestern flair, with a tomatillo sauce. Cream is optional. Serve this with a   mouth-watering Mango Salad and you are all set for a gourmet treat.

Halibut with Tomatillo Cream

1 tablespoon olive oil

1 shallot, minced

1 clove garlic, minced

¼ teaspoon salt

1⁄2 cup dry white wine

1⁄2 cup Mexican Salsa Verde (about 1⁄2 can)

2 tablespoons chopped green chilis

1⁄2 cup whipping cream

1 – 2 tablespoons olive oil

1 1⁄4 pounds halibut fillet **, cut into 4 portions

salt and pepper to taste

Preheat oven to 450 °F. Place a baking sheet in oven to preheat.

In small skillet, heat oil over high heat. Sauté shallot and garlic with salt until fragrant but not browned, about 2 minutes. Add wine; reduce mixture to 2 tablespoons. Add salsa verde, chilies and cream; stir to combine. Bring to a boil; cook 3 to 4 minutes longer, until sauce coats the back of a spoon. Set aside, cover and keep warm. The sauce can be prepared 1 hour ahead. Reheat to serve.

In large skillet, heat olive oil over medium high heat. Dry fish fillets with paper towel before cooking. Season with salt and pepper. Gently place fish in hot pan, cook 2 to 3 minutes per side, until just beginning to turn golden.

Transfer fish to heated baking sheet, place in oven. Roast 4 to 6 minutes. Internal temperature should reach 135 °F. Remove fish from oven, let stand 4 minutes longer. Internal temperature should then be 145 °F. Serve on heated plates, topped with sauce.

Serves 4.

**If halibut is not available, you may want to substitute cod or salmon.

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