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
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Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

I want you more than a Hagen-Daas on a hot summer day.

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