The Pan-Seared Halibut is one of the perennial favorites of our menu.  As a commercial fishery, Atlantic Halibut is all but defunct, the stocks are so depleted.  So you will only find the fish locally and in limited quantities.  It is truly a treat.

 

Back in July 2016, our Executive Chef, Robbin Haas, shared his recipe with the Cape Cod Times.  It is a classic preparation and one that you can easily modify for any meaty white fish such as cod or striped bass (although you won’t be getting any striper this time of year!).

 

Sautéed Halibut with Risotto and English Pea Sauce

Recipe originally appeared in the Cape Cod Times, July 2016.  Click here for the online article.

 

Halibut

In a large sauté pan over medium-high heat, add oil. Season the fish with salt and pepper and add to the pan. Sear the fish for 3 to 4 minutes on each side, add parsley remove the halibut from the pan to a serving platter.

 

Risotto

Makes about 4 servings

 

5 cups (about) canned low-salt chicken broth

4 tablespoons (1/2 stick) butter

1 1/2 cups finely chopped onion

1 1/2 cups arborio rice

1 cup grated Parmesan cheese

1/2 cup white wine

1/2 cup cream

 

Melt 2 tablespoons butter in heavy medium saucepan over medium-low heat. Add onion; sauté until very tender but not brown, about 15 minutes. Increase heat to medium. Add rice and stir 1 minute. Add 1 1/2 cups warm broth, white wine. Boil gently until broth is absorbed, stirring frequently. Add another 1 cup broth; stir until broth is absorbed. Add remaining 2 1/2 cups broth, 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is tender and mixture is creamy, about 25 minutes. Stir in ½ cup cream and 1 cup grated cheese. Season with salt and pepper. Transfer to bowl.

 

English Pea Sauce

Makes about 4 servings

 

1 cup of English peas

1 cup of chicken stock

1 teaspoon of butter

Bring chicken stock and English peas to boil, puree, strain and add butter.

Serve fish and risotto with pea sauce.

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