Pan-Fried Wild Scottish Halibut in a Brown Shrimp Butter Sauce
for an Elegant Lunch
– Fish on Friday –
Here I am again with my regular Fish on Friday post, and it does seem that the past week has whizzed past so quickly……maybe because at last we seem to have had wonderful sunny spring days and I have been out in the garden, just pottering, as one does in the garden…….pondering on herbs to be planted and plants to be moved, as well as taking cuttings from some of my soft fruit bushes – it’s been blissful planning whilst forgetting about all the hard work that will ensue! Meals have taken on a lighter feel as the temperatures have soared, and when I was deciding what fishy dish I would like to cook this Friday, I remembered that I had some beautiful wild Scottish halibut in the freezer; halibut is one of my all time favourites, so soft with a subtle nutty flavour, a fabulous fish and best served simply as not to mask its fishy beauty. Halibut can be purchased as steaks or fillets, but it was halibut fillets that I was lucky enough to have, kindly sent to me as part of a fish box a few weeks ago by John from Delish Fish.
This is one of my new fish recipes that I have been developing, and I am rather pleased with it; not only have I got fabulous wild halibut in this dish, but also brown shrimps – and I LOVE these sweet little seafood treats. I usually make potted shrimps when I manage to get hold of them, but these were just wonderful when added to a rich butter sauce that was then drizzled over my halibut fillets, a fishy treat indeed. As this was a light and rather elegant luncheon dish, I just served it with frisée lettuce and a hazelnut oil dressing, divine! You could of course serve some lightly steamed seasonal greens with this fish, and maybe some new potatoes would be nice too.
I think this would be a perfect dish for a romantic meal, or even for a lovely celebratory lunch, served with crisp white wine and even crisper white linen of course…….if you are not a lover of chives, then by all means use lovely fresh, curly parsley instead. I have another fishy post for later on in the day, a double fish on Friday feast, so I will leave you for now and see you later, Karen.