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Halibut and Shrimp In Lemon Butter Sauce Recipe
Halibut and Shrimp In Lemon Butter Sauce Recipe

Halibut and Shrimp In Lemon Butter Sauce Recipe

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Light and mild, tender Halibut bakes until it delicately flakes off with a fork, paired with a buttery and citrusy sauce that has just enough of a hint of wine, with a wonderful saltiness compliments of the capers.
Prep Time:
Cook Time:
Total Time:
Yield: Serves 4

Halibut and Shrimp In Lemon Butter Sauce Recipe Instructions

Ingredients

Directions

  1. Turn your oven broiler on high.
  2. Lightly season one side of the halibut with salt and pepper. Reserve.
  3. Peel and quarter the shallots.
  4. Remove the outermost leaf from the leaf, cut off bottoms and wash thoroughly. Remove the green part and cut the white part of the leeks in half and then julienne.
  5. Heat a large saute pan at medium, then add olive oil. Wait 30 seconds for the olive oil to heat up, then add the shallots, leeks, a pinch of salt and a bit of pepper. Cover an saute for 5 minutes or until crispy and soft, stirring occasionally and keeping covered when not stirring.
  6. Once the shallots and leeks are cooked, add 2 tablespoons of butter, 1/4 cup of wine and mix until butter is melted and everything is incorporated.
  7. Add the fish into the pan, skin-side down, with a sprinkle of fresh dill and the remaining wine. Reserve 2 tablespoons of butter, and chop the remainder and add to the pan, along with the juice of the lemons (no seeds). Cover and continue cooking for 10 minutes.
  8. Once the halibut is done, remove from the pan and transfer to a new, smaller oven-proof pan, with a few tablespoons of the sauce and reserve.
  9. Keep the pan already in use on the stove, with the remainder of the sauce, and add the capers, quartered tomatoes and shrimp. Stir and cook until the shrimp is cooked, about 3-5 minutes. Season with salt and pepper then remove from stove.
  10. Take the halibut and add 2 tablespoons of butter, chopped into 4 pieces, and place each piece over each halibut fillet. Broil until the top gets brown and crispy. Serve the fish with a few spoonfuls of the lemon-butter sauce and 4 shrimp.

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