A sophisticated and elegant meal for two; wild Scottish halibut fillets are pan-fried and served with a brown shrimp and chive butter sauce.
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
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.
Heat one of the portions of butter in a large frying pan, large enough to hold the two halibut fillets with ease.
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.
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.
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.
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