Seared Halibut with Haricots Verts, Scallions, and White Wine Sauce
4.7
(161)
这道菜提供烹饪一个洛杉矶的一个典型的例子minute because the entire dish can be prepared and executed very quickly. (It also uses few enough ingredients that you could purchase all of them in the express lane of your local supermarket on the way home from work.) After sautéeing the halibut, the fish is removed from the pan, which is then deglazed with white wine and fresh lemon juice. Butter is swirled in gradually to yield a rich, flavorful sauce — punctuated by scallions, capers, and diced tomato — that is simply poured over the fish; its pleasing citric acidity and buttery richness make it a perfect foil for the halibut.
Ingredients
Makes 4 servings
Step 1
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.
Step 2
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 beans and cover to keep warm.
Step 3
Pour off any oil in the pan and add the wine and lemon juice. Raise the heat to high and deglaze the pan by scraping up any browned bits with a wooden spoon. Cook until the sauce reduces by half, about 2 minutes. Reduce the heat and stir in the butter, a piece at a time, to enrich and flavor the sauce. Add the scallions, capers, and tomato. Season with salt and pepper, and pour over the fish on the platter. Serve immediately.
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Reviews (161)
Back to TopSimple, quick, and delicious. This dish is a total winner. Looks great on the plate as well. I will definitely be making this again, especially for a dinner party! Made French lentils as a side dish and it paired perfectly.
lmdusek
New York, NY
10/4/2018
excellent recipe, especially the sauce! I've made this with frozen Mahi and it works very well. I'll be trying it with salmon too
laurieab
Tucson, AZTucson, AZAZ
5/22/2017
Easy and quick. I also paired it with asparagus. Try it.
Anonymous
London
5/7/2017
Impressive delicious fresh and light
lillor
Winnipeg
1/7/2016
Delicious! Couldn't get halibut or green beans, so subbed in swordfish steaks and asparagus instead - worked wonderfully. Like others, did it all on the stovetop for perfectly done fish and less mess. Fast enough to make on a weeknight, but also nice enough for guests at a leisurely dinner party. Definitely will make again, and will stick with swordfish since that worked so well!
sekuler
Hamilton, ON
12/25/2015
This is excellent! I only had mahimahi on hand, and, other than reducing butter by 1/3, I made as directed. The kids loved it, too (though they left half their capers on their plates). I will definitely make this again.
blopez141
San Diego, CA
2/8/2015
Wonderful recipe. The first time I made it, I didn't thicken the sauce and it all fell to the bottom of the platter. Made it a second time this weekend and used a couple pinches of cornstarch to give the sauce some body and it was wonderful! Simple flavors that really highlight the fish. Also used cherry tomatoes as previous reviewers recommended.
NellyBird
Minneapolis, MN
1/2/2014
Tremendous. Didn't make the Haricots Vert, but this was a fast, easy, delicious sauce for Halibut and imagine for most fish. I substituted ghee for the butter but otherwise made exactly as direct. Fantastic!
jcananda
Brooklyn, NY
11/15/2013
Everyone was right on -- this was terrific, and the presentation is absolutely beautiful. I read nearly all of the reviews and incorporated what was shared: used asparagus, 1/2 cup wine, juice of a whole lemon, 4 tbsp only of butter, shallots, 3-4 tbsp of capers and quartered cherry tomatoes. The only thing I might consider in the future is thickening the sauce somewhat with a bit of cornstarch, but even that is really optional. Made it with baby yukon gold potatoes and a feta, apple and spiced pecan salad. Everyone raved, and every plate was clean!
Skiliftbuff
New York, NY
9/8/2013
Excellent recipe, quick to execute. Substituted asparagus for the haricots verts, left out capers.
CJMCK
ND
8/20/2013
Made as directed except reduced butter to 3 Tbsps. It was delicious.
Anonymous
Dallas, TX
4/2/2013
The fish was moist and had a nice taste but overall I wasn't a huge fan. My guests liked it though. Part of my problem may have been that I used fillet instead of steaks. It is a great recipe for a beginner cook though.
HilaryAgin
11/10/2012
Lovely simply fish recipe. I added a couple of big hand fulls of spinach to the sauce and it was great.
Anonymous
Ontario
7/27/2012
Good. Added roasted fingerlings and slow roasted camparis to the suace. Sauce was a little runny for my liking, but well received. Beautiful plated.
taebatha
Atlanta
5/13/2012
simple, and delicious! this will be my go-to halibut recipe for now on! i made it on a whim with all ingredients on hand-- i subbed finely chopped sweet onion for the scallion and omitted the tomato --you would never have guessed anything was missing. start to finish in under 10 minutes, and YUM!
bbeers
Seattle, WA
5/1/2012
