Pan Seared Halibut With Red Wine Reduction Sauce
Our recipe for pan-seared halibut with red wine reduction can be made with salmon or snapper, but the meatiness of halibut is perfect for searing.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 4halibut fillets (about 5 ounces each), skinned
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1teaspoon dry herbs de Provence
- 1tablespoon olive oil
- 2tablespoons mild local honey
- 1shallot, cut in half
- 1small bay leaf
- 1rosemary sprig (about 2 1/2 inches long)
- 2 ½cups good quality red wine (e.g., pinot noir, cabernet sauvignon)
- ½cup strong vegetable stock
Instructions
Step 1
Prepare the sauce: Place the honey, shallot, bay leaf, rosemary sprig, red wine and broth in a small, heavy-bottomed stainless steel saucepan.Step 2
Bring the mixture to a boil, stirring occasionally.Step 3
Reduce the heat to medium, and continue cooking, until the liquid has reduced to 1 cup and coats the back of a spoon.Step 4
Discard the rosemary, bay leaf, and shallot. (This makes about 1 cup, enough sauce for 8 to 10 entree servings.) Leftover sauce will keep for up to 2 weeks in the refrigerator.Step 5
While the sauce is cooking, season the halibut filets top and bottom with sea salt, pepper, and herbs.Step 6
Heat the olive oil in a cast-iron or other heavy-bottomed skillet (or lightly oil a stovetop grill) over medium-high flame.Step 7
Place the filets top-down in the skillet, and cook about 7 minutes, until deep golden.Step 8
Turn the filets skin side down and cook an additional 6 to 7 minutes, until both sides are golden and the fish is just cooked through.Step 9
Plate filets and drizzle with red wine reduction sauce.Step 10
Garnish with fresh rosemary sprigs or Italian parsley leaves.