Wild Pacific Halibut with Orange Beurre Blanc

 
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By Caren McSherry - The Gourmet Warehouse

Chef’s Note

There is nothing that can come close to our amazing wild Pacific halibut. This recipe is quick, simple and above all delicious. Thank you to our wonderful fishermen and women who bring us this beautiful bounty. 

 

  • 2 Tbsp - grapeseed oil

  • 700 grams - Wild Pacific Halibut fillets

  • sea salt

  • fresh ground pepper

  • 1 cup - small sweet peas (frozen is OK, I like the sweetlets)

  • 12 stalks - asparagus, trimmed, peeled and cut into 2-inch pieces

  • 1 packet shimeji mushrooms

  • micro greens for garnish

Beurre Blanc Sauce:

  • 2 cups - orange juice

  • 3 Tbsp - rice vinegar

  • pinch of chili flakes

  • 1/2 cup - cold unsalted butter, cut into cubes

  • sea salt to taste

  • fresh ground pepper

DIRECTIONS

Sauce:

  1. In a small saucepan, bring the orange juice, rice vinegar and chili flakes to the boil, turn down to a slow boil and let it reduce to a syrupy consistency.  You will have about 2/3 cup remaining.

  2. While the juice is still hot, but NOT boiling whisk in the cold butter pieces one at a time, making sure each is absorbed before adding the next. Season with sea salt and pepper.

Wild Pacific Halibut:

  1. Place the oil in a 10-inch non-stick fry pan, (I prefer Scan Pan) to a medium-high heat, when hot, add the Wild Pacific Halibut and sear for about 2 to 3 minutes then flip over to cook the other side.

  2. While the fish is cooking, sear the vegetables. Reserve.

Assembly:

  1. To plate, place the fish in the middle of an oversized plate or bowl, evenly distribute the vegetables all around and drizzle the Beurre Blanc Sauce all over. Top with the micro greens and serve hot.            

Serves 4

All rights reserved. Featured with permission.
Copyright© Caren McSherry 2019

April 2021

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