Pan Seared Halibut with a summer tomato salad, Herb Pistou, Pecan butter

Halibut I find is one of my favorite fish to cook with, it is versatile great for sautéing or grilling. It has a mild flavor and has great versatility. You can substitute halibut for a lot of fish and actually for chicken dishes. This recipe has a few elements to it but any butter or herb Pistou left over is great to spread on basically anything.

Pan Seared Halibut with a summer tomato salad, Herb Pistou, Pecan butter
Serves 4
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Prep Time
5 min
Cook Time
5 min
Prep Time
5 min
Cook Time
5 min
Ingredients
  1. Pecan Butter
  2. 6 pecan halves
  3. 3 tablespoons butter
  4. ¼ teaspoon grated orange zest
  5. 1 slice prosciutto
  6. Herb Pistou
  7. 10 garlic cloves
  8. 10 basil leaves
  9. 1 handful parsley
  10. 150ml extra virgin olive oil
  11. 1 teaspoon lemon zest
  12. 2 tablespoons grated parmesan cheese
  13. 4 halibut filets (about 170g each)
  14. 4 tomatoes, quartered
  15. 2 handfuls rocket lettuce
  16. 2 handfuls watercress
  17. 1 tablespoons butter
  18. 2 tablespoons olive oil
  19. Salt
  20. Pepper
Instructions
  1. Start off blending all the pecan butter ingredients together in a food processor. Place on a sheet of aluminum foil, fold over and twist both ends. Place in refrigerator.
  2. In a saucepan, place garlic cloves and cover with some water. Bring to a boil for 3 minutes. Let cool.
  3. Place garlic cloves, water, basil, parsley, lemon zest, parmesan cheese and finally pour the extra virgin olive oil in a slow stream in a food processor. Place in a bowl and set aside.
  4. Place a non-stick frying pan on a medium heat and bring oil and butter to a sizzle, sprinkle halibut with salt and pepper.
  5. Cook halibut on each side for about 3 minutes. While halibut is cooking place some rocket, watercress, tomatoes and the cooked halibut on a plate. Top with herb pistou and some pecan butter.
Chef Stuart O'Keeffe http://chefstuart.com/

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