Blackened Halibut in a Lemon Butter Sauce

Tools

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

Most Popular

Your Photos

YouNews Tuesday evening clouds Tuesday evening clouds
These photos were taken Tuesday evening between 8:30pm and 9pm with a Nikon D3000 DSLR and a 50-200mm telephoto lens.
YouNews The Fire God of Winthrop, WA The Fire God of Winthrop, WA
Picture taken by friend Rocky Fletcher before the Rhythm and Blues festival started. Smoke from the Carlton Complex Fire on Thurs July 17.