This recipe for pan-seared halibut with red wine reduction can be made with snapper or other white fish as well, but the meatiness of halibut really lends itself to searing. Choose thick (1 ½ ”) filets for this recipe.
Prep Time: 2 minutes
Cook Time: 13 minutes
Total Time: 15 minutes
Ingredients:
- 4 halibut filets, about 5 ounces each, skinned
- Sea salt and freshly ground pepper
- 1 teaspoon dry herbs de Provence (Provencal herb blend of savory, thyme, basil, fennel, rosemary and/or lavender)
- 1 tablespoon olive oil
- Red Wine Reduction Sauce
Preparation:
Season filets top and bottom with sea salt, pepper, and herbs.
Heat olive oil in a cast iron or other heavy bottomed skillet over medium high flame. Place the filets in the skillet, and cook about 7 minutes, until deep golden. Turn and cook an additional 6-7 minutes, until both sides are golden and the fish is cooked through.
Plate filets and drizzle with Red Wine Reduction Sauce.
Serves 4
Copyright 2009 by Jen Hoy
