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Pan- Roasted Halibut

Updated 12:45 PM EDT, Mon, Apr 12, 2010

Provided By: Chef Patrice Rames of Bistro St. Tropez
 

Caramelized Shallots Crust
Ingredients:
Caramelized shallots crust
1 tbl Spanish olive oil
4 tbl minced shallots (about 8 shallots depending on the size)
4 tbl balsamic vinegar
4 oz toasted bread crumbs
1 tps chopped fresh thyme
1 tsp chopped rosemary
Salt and pepper

Directions:
Heat the olive oil in a small pan. Add the shallots and cook slowly stirring with a wood spoon until caramelized (medium brown colored). Add the balsamic vinegar and cook until liquid is reduced by half, then add the herbs, salt and pepper and bread crumb mix until it form a paste. Cool and reserve.

Halibut
Ingredients:
4 halibuts filet of 6 to 8 oz each
3 tbl Dijon mustard 
salt and pepper

Chef Patrice Rames

Chef Patrice Rames
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Chef Patrice Rames

Directions:
Add  olive oil to an oven-safe sauté pan on medium high heat. Seared the filet on both side (skin side up first) for 2 minutes. Then lightly brush filets with mustard and top with the herb crust, pressing down to cover whole filet. Finish in the oven for 10 minutes at 400 degrees.

Tomato Sauce
Ingredients:
1. 28 ounces can of   good quality peeled Italian roma tomatoes
½ cup of shallots chopped
1 tbl garlic chopped
¼ cup capers (drained and rinced)
½ cup of white wine
1 tsp paprika
1 pinch of cayenne
Salt and pepper to taste

Directions:
If using can tomatoes drain the liquid and reserve for other use. Slice tomatoes in half then place in ovenproof pan and roast for 30 minutes at 425 degrees. Heat ¼ cup olive oil in a small pan over medium heat. Add shallots and garlic. Cook for 3 minutes stirring with a wood spoon. Add the wine, roasted tomatoes, chopped kalamata olives, capers, paprika and a pinch of cayenne, salt and pepper. Slowly cook for 1 hour and finish with chopped parsley. If sauce becomes too thick add reserved liquid.

 

 

 

 


 

First Published: Apr 12, 2010 7:33 AM EDT

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