Pan-Fried Wild Halibut with Brown Shrimps

Serves	2
Prep time	5 minutes
Cook time	10 minutes
Total time	15 minutes
Allergy	Fish
Meal type	Lunch, Main Dish
Misc	Gourmet, Serve Cold
Occasion	Formal Party
Region	British
By author	Karen S Burns-Booth

A sophisticated and elegant meal for two; wild Scottish halibut fillets are pan-fried and served with a brown shrimp and chive butter sauce.

Ingredients

2 wild halibut fillets, skinned (about 180g to 200g per fillet; total weight of 360g to 400g)
50g butter (divided into 2 x 25g portions)
100g cooked, peeled brown shrimps
2 tablespoons chopped chives
juice of half a lemon
2 lemon wedges to serve

Note

A splash of white wine can be added in place of the lemon juice; for special occasions I have added champagne to the butter sauce for a touch of decadent luxury. Wild halibut steaks can be used instead of fillets, but the cooking time needs to be increased by 3 to 4 minutes each side, dependant on thickness and weight.

Directions

Step 1	Heat one of the portions of butter in a large frying pan, large enough to hold the two halibut fillets with ease.
Step 2	When the butter is hot, add the halibut fillets and cook for 2 to 3 minutes before turning over and cooking for a further 2 to 3 minutes on the other side, depending on thickness and size. Carefully take the fillets out of the pan and keep warm.
Step 3	Add the second portion of butter and increase the heat; add the chopped chives and lemon juice, and cook over high heat until the butter is bubbling, about 2 minutes, Then add the brown shrimps and cook for a further 2 to 3 minutes until the shrimps are heated through.
Step 4	Place the halibut fillets on to warm plates and spoon the brown shrimp butter sauce over the fish. Serve with salad leaves, steamed potatoes or seasonal greens and a wedge of lemon.