Thursday, June 21, 2012

Pan-Sautéed Halibut with Roasted Red Pepper Beurre Blanc


I love this sauce because it's different. During my first semester of cooking classes, we had to make a beurre blanc similar to this and I think it became one of my favorite sauces. It's so rich from the butter and the roasted red pepper and hint of tomato adds a great acidic flavor. Also, a beurre blanc goes great with fish.


Pan-Sautéed Halibut

3-6 halibut filets, deboned and skinned
black pepper, to season the fish
1 1/2 tablespoon olive oil

  • Add the olive oil to the garlic and parsley butter.
  • In a pan over high heat, add some of the garlic and parsley butter and filets and
    sauté until thoroughly cooked, about 5 minutes on each side.

Roasted Red Pepper Beurre Blanc

4 thyme sprigs
10 peppercorns
2 cloves garlic, roughly chopped
1 tablespoon red onion
1 1/4 cup white wine
3 tablespoons red wine vinegar
2 tablespoons whipping cream
1 roasted red pepper, chopped
1 tablespoon tomato paste
1/4 cup water
1 1/2 sticks butter, cubed {cold}
cayenne pepper

  • In a pan add the thyme sprigs, peppercorn, garlic, onion, wine and vinegar and simmer until the liquids are reduced to about a tablespoon.
  • Add the cream and let it reduce again.
  • In a blender add the red pepper, tomato paste and water and blend. You can blend completely or leave it a little chunky. Add to the pan and stir thoroughly.
  • Remove from the heat and slowly add in the butter and continuously stir, repeating the process until all of the butter is used.
  • Finish with a little cayenne.
  • Pour the sauce through a sieve. You can choose to leave the sauce completely smooth, or pick out the thyme sprigs and peppercorns and than add the peppers back in and stir until incorporated.


I served this with rice and steamed broccoli.


Ashley