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Sauteed Halibut with Kiwi Chardonnay Sauce

4 ounces halibut fillets -- (8 oz each)
1/4 cup flour -- (or as needed)
4 tablespoons clarified butter
1 kiwi -- peeled and sliced into 8 pieces

Kiwi Chardonnay Sauce:
3 kiwis -- peeled
3 shallots -- diced
3/4 cup chardonnay wine
1/2 pound sweet butter; cold -- cut into small cubes
salt -- (to taste)

Sprinkle the halibut with the salt. Lightly dust the fish with the flour. In a large skillet place the clarified butter and heat it on medium until it is hot.

Sauté the floured halibut fillets for 3 to 4 minutes on each side, or until they are golden brown and just done. On each of 4 individual serving plates place one of the sautéed halibut fillets.

Pour on the Kiwi Chardonnay Sauce. Garnish each dish with 2 of the kiwi slices.

KIWI CHARDONNAY SAUCE: Place the kiwis in a blender and puree them. In a small saucepan place the pureed kiwi, shallots, and Chardonnay.

Heat the ingredients on high heat and cook them for 4 to 6 minutes, or until the liquid is reduced to 3 tablespoons.

Reduce the heat to medium. While whisking constantly, add the butter cubes one at a time. Add the salt and stir it in.

Remove the sauce from the heat and keep it warm until you are ready to serve it.

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