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. |