Chef-No-Tell

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Chef-No-Tell

Seared Halibut with Haricots Verts, Scallions, and White Wine Sauce

Servings: 4

Epicurious. A prime example of cooking a la minute: the whole dish is quick, and the citric, buttery sauce is a perfect foil for the halibut.

Ingredients

  • 1 lb Green bean , haricots verts or young green or wax beans
  • 4 Halibut , fillets, 7 ounces each, about 1 inch thick
  • Coarse salt , to taste
  • White pepper , freshly ground, to taste
  • 2 tbsp Canola oil
  • 0.25 cup White wine , Sauvignon Blanc or other dry white wine
  • 2 tbsp Lemon juice , fresh, or to taste
  • 0.5 cup Unsalted butter
  • 5 Scallions , white part only, finely sliced on the bias
  • 1 tbsp Capers , drained and rinsed
  • 1 Tomatoes , large, ripe, peeled, seeded and cut into 1/4-inch dice

Directions

In a pot of boiling salted water set over high heat, cook the haricots verts for 3 to 4 minutes, until tender. Drain and place them in the center of a large, warm serving platter. Cover and keep warm.

Season the halibut on both sides with salt and pepper. In a 12-inch saute pan, heat the oil over medium-high heat. Cook the fish for about 3 minutes, until lightly browned. Turn, reduce the heat to medium, and cook about 4 minutes longer, until the fish is opaque in the center and browned on both sides. Put the fish on the platter with the haricots verts.

Deglaze the pan with the white wine and lemon juice. Swirl in the butter gradually to make a rich sauce, then add the scallions, capers, and diced tomato. Pour the sauce over the fish and serve.