Halibut Cheeks in Beurre Blanc Sauce
Prep Time: 15 minutes
|
Cook Time: 20 minutes
190 Calories
|
2 Servings
Ingredients
1 package Sizzlefish Halibut Cheeks, thawed
1 tbsp olive oil
1/4 tsp salt
1/8 tsp cracked black pepper
1 tbsp butter
2 tablespoons white wine vinegar
1/3 cup heavy cream
8 tbsp butter
1/8 tsp salt
1/4 cup dry white wine
1/4 cup finely chopped shallots
Directions
Step 1
Start by making the beurre blanc sauce. Heat 1 tablespoon of butter over medium heat in a saucepan. Add shallots and sauté for 3 minutes.
Step 2
Add white wine and vinegar to saucepan. Reduce heat to low and simmer until most of the liquid has evaporated, about 5 minutes. Stir regularly.
Step 3
Slowly whisk in heavy cream and bring to a low boil.
Step 4
Add butter 1-2 pieces at a time, stirring vigorously and constantly until all butter is incorporated. Stir in salt. If desired, strain the sauce into a bowl through a fine mesh strainer. Return sauce to saucepan and cover to keep warm while preparing fish.
Step 5
Heat olive oil over medium-high heat in a medium skillet for 2 minutes. Blot halibut cheeks with paper towel to remove liquid. Season with salt and pepper. Place halibut cheeks on hot skillet and sear for 3-4 minutes on each side, until lightly browned and cooked through.
Step 6
Serve halibut cheeks hot over beurre blanc sauce.
