Blackened Halibut in a Lemon Butter Sauce

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By Todd Johnson

Ingredients

Blackened Halibut in a Lemon Butter Sauce - 4/3/1998

4 6 oz. halibut filets 1 carrot
1/4 head red cabbage 1/2 small yellow onion
1/4 yellow bell pepper 1/4 red bell pepper
1/4 green bell pepper Blackened fish seasoning
4 tbl. softened butter 2 oz. whipping cream
1/2 lb. salted butter (for sauce) 2 tbl. fresh lemon juice
2 tsp. lemon zest

Directions

To make sauce, heat cream and reduce by half. Slowly add 1/2 lb. butter until incorporated. Add lemon juice and zest. Sauce should be smooth and creamy. Season both sides of filets with 1/2 tsp. seasoning. Place 1 tbl. butter on top. Cook in a hot skillet butter side down until lightly blackened. Add butter to the other side and turn. Melt 2 tbl. butter in a saute pan. Add 1 tsp. seasoning. Add julienned vegetables for 45-60 seconds until tender but crisp. Serve filet over vegetables. Cover with warm sauce. Serves 4.

Recipe from John Howie, Palisade Restaurant

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Mild aurora last night that picked up between 2:30 and dawn. From Mud Lake, near Republic, Washington Wednesday morning.
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We have a small covey of Morning Doves that has grown from 2 adults to somewhere between 10 and 12 over the past 7 years. They visit the feeder in the mornings and evenings.
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We have a small covey of Morning Doves that has grown from 2 adults to somewhere between 10 and 12 over the past 7 years. They visit the feeder in the mornings and evenings.