Sauteed Halibut With Warm Vinaigrette
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dujour12 | 4 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Halibut fillets |
| 6 | Shallots, minced | |
| 1 1/2 | c | Dry white wine |
| 2 | Cloves garlic, minced | |
| 8 | T | Extra virgin olive oil |
| 1 | Sprig fresh thyme | |
| 3/4 | t | Tomato paste |
| 2 | T | Lemon juice |
| 2 | T | Red wine vinegar |
| 1 | t | Soy sauce |
| Salt and pepper | ||
| 2 | oz | Butter, softened |
INSTRUCTIONS
In food processor, place half the shallots and puree with 1-ounce of the wine. Reserve. In small pot place remaining shallots, garlic and 6 tablespoons olive oil. Cook slowly for about 10 minutes. Add remaining white wine and thyme and reduce by 3/4. Remove thyme sprig. Add tomato paste, lemon juice, shallot puree, vinegar, soy sauce. Season with salt and pepper. Slowly add butter, mixing with a whip. In saute pan heat remaining olive oil. Season halibut with salt and pepper and saute until cooked. Serve topped with sauce. Busted and entered for you by: Bill Webster CHEF DU JOUR DON PINTABONA SHOW #DJ9104 Converted by MM_Buster v2.0l. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 799
Calories From Fat: 131
Total Fat: 14.9g
Cholesterol: 132.5mg
Sodium: 270.1mg
Potassium: 2980.7mg
Carbohydrates: 103.7g
Fiber: <1g
Sugar: 1.2g
Protein: 53.6g