Halibut with Lemon-Butter and Crispy Shallots

Need a gluten free and pescatarian main course? Halibut with Lemon-Butter and Crispy Shallots could be a super recipe to try. One serving contains 848 calories, 76g of protein, and 58g of fat. This recipe serves 4 and costs $14.37 per serving. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes about 45 minutes. 6 people were glad they tried this recipe. A mixture of black pepper, garlic, lemon wedges, and a handful of other ingredients are all it takes to make this recipe so scrumptious. With a spoonacular score of 78%, this dish is solid. Try Asparagus With Crispy Shallots & Meyer Lemon, Green Beans with Glazed Shallots in Lemon-Dill Butter, and Sautéed Halibut with Lemon-Pesto Butter for similar recipes.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 35 minutes

 

Ingredients:

1/4 teaspoon freshly ground black pepper

2 large cloves garlic, smashed

1/2 cup grapeseed oil

4 halibut fillets (each 4 to 5 ounces)

1/4 teaspoon kosher salt

1 tablespoon fresh lemon juice

2 tablespoons fresh lemon juice

Lemon wedges, for garnish

Zest of 1 large lemon

1/4 cup extra-virgin olive oil

2 large shallots, cut into rounds, separated into rings

1/2 stick unsalted butter, at room temperature

Equipment:

whisk

sauce pan

slotted spoon

paper towels

frying pan

spatula

bowl

Cooking instruction summary:

Watch how to make this recipe. For the lemon butter: Whisk together the lemon juice, salt, pepper, lemon zest and butter in a deep medium bowl until well blended (mixture will be like a thick sauce). Set aside until ready to use. For the halibut and crispy shallots: Combine the olive oil, lemon juice, garlic, salt, pepper and garlic in an 8-by-8-by-2-inch glass dish. Whisk the marinade to blend. Add the halibut and turn several times to coat evenly. Let stand 15 to 20 minutes. Combine the grapeseed oil and shallots in a medium heavy saucepan over medium-high heat. Cook, stirring often, until the oil heats up and the shallots turn golden brown, 5 to 7 minutes. Transfer the shallots with a slotted spoon to several layers of paper towels to drain and crisp. Sprinkle with salt and pepper just before using. Heat a large dry nonstick skillet over medium-high heat. Lift the halibut from the marinade, letting the excess drain off. Add the halibut to the hot skillet and sear 3 minutes. Turn the fish over using a flexible metal spatula. Sear until still slightly pink in the center, about 3 minutes longer, depending on thickness. Transfer the halibut to plates. Top with a generous dollop of lemon-butter and pile the shallots alongside or scatter around the fish. Garnish with the lemon wedges and serve.

 

Step by step:


1. Watch how to make this recipe.


For the halibut and crispy shallots

1. Combine the olive oil, lemon juice, garlic, salt, pepper and garlic in an 8-by-8-by-2-inch glass dish.

2. Whisk the marinade to blend.

3. Add the halibut and turn several times to coat evenly.

4. Let stand 15 to 20 minutes.

5. Combine the grapeseed oil and shallots in a medium heavy saucepan over medium-high heat. Cook, stirring often, until the oil heats up and the shallots turn golden brown, 5 to 7 minutes.

6. Transfer the shallots with a slotted spoon to several layers of paper towels to drain and crisp. Sprinkle with salt and pepper just before using.

7. Heat a large dry nonstick skillet over medium-high heat. Lift the halibut from the marinade, letting the excess drain off.

8. Add the halibut to the hot skillet and sear 3 minutes. Turn the fish over using a flexible metal spatula. Sear until still slightly pink in the center, about 3 minutes longer, depending on thickness.

9. Transfer the halibut to plates. Top with a generous dollop of lemon-butter and pile the shallots alongside or scatter around the fish.

10. Garnish with the lemon wedges and serve.


For the lemon butter

1. Whisk together the lemon juice, salt, pepper, lemon zest and butter in a deep medium bowl until well blended (mixture will be like a thick sauce). Set aside until ready to use.


Nutrition Information:

Quickview
847k Calories
76g Protein
57g Total Fat
3g Carbs
41% Health Score
Limit These
Calories
847k
42%

Fat
57g
89%

  Saturated Fat
12g
81%

Carbohydrates
3g
1%

  Sugar
1g
2%

Cholesterol
230mg
77%

Sodium
426mg
19%

Get Enough Of These
Protein
76g
153%

Selenium
186µg
267%

Vitamin B3
26mg
133%

Vitamin D
19µg
129%

Vitamin B6
2mg
115%

Phosphorus
977mg
98%

Vitamin E
12mg
84%

Vitamin B12
4µg
75%

Potassium
1843mg
53%

Magnesium
98mg
25%

Vitamin B5
1mg
15%

Vitamin B1
0.22mg
15%

Folate
56µg
14%

Vitamin A
629IU
13%

Zinc
1mg
10%

Vitamin C
8mg
10%

Vitamin K
9µg
9%

Vitamin B2
0.13mg
8%

Manganese
0.13mg
6%

Copper
0.12mg
6%

Iron
0.95mg
5%

Calcium
43mg
4%

Fiber
0.68g
3%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Beef Pot Pies with Irish Cheddar Crust
How to Make Homemade Granola
s for Gluten-Free Chocolate Chip Cookies
Roasted Spring Root Vegetables
Autumn Squash Casserole
Beef Fajita Marinade
Apple Beer Bread
Three Bean Vegetarian Chili #WeekdaySupper
Coconut Oreo Truffles
Oaty fish & prawn gratins
Food Trivia

Death row inmates in Texas don't get to pick their last meal.

Food Joke

Jack goes to the doctor and says "Doc I'm having trouble getting my penis erect, can you help me?" After a complete examination the doctor tells Jack, "Well the problem is that the muscles around the base of your penis are damaged. There's really nothing I can do for you unless you're willing to try an experimental treatment." Jack asks sadly, "And that would be?" "Well," the Doctor explains, "What we would do is take the muscles from the trunk of a baby elephant and implant them in your penis." Jack thinks about it silently then says, "Well the thought of going through life without ever having sex again is too much, let's go for it." Jack went under the knife, and, after a period of recovery and healing, returned to the Doc for his blessing. Following the examination, the Doc pronounced Jack "healed and ready for action". Eager to use his experimentally enhanced equipment, Jack planned a romantic evening for his girlfriend and took her to one of the nicest restaurants in town, anticipating a happy conclusion to the evening. In the middle of dinner he felt a stirring between his legs that continued to the point of being painful. To release the pressure, Jack placed his napkin on his lap and unzipped his fly. His penis immediately sprung from his pants, flipped the napkin on the floor, went to the top of the table, grabbed a bread roll and then returned to his pants! His girlfriend was stunned at first but then, imagining the possibilities, said with a sly smile and a gleam in her eye, "That was incredible! Can you do it again?" Jack groaned, "Probably, but I don't think I can fit another roll in my ass."

Popular Recipes
Homemade Chicken Stock

Cooking with Curls

Cherry Chip Cupcakes

Shugary Sweets

Roasted Beet Noodles with Pesto and Baby Kale

Inspiralized

Jalapeno Cornbread Muffins

Damn Delicious

Chicken 65

Foodista