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Receta Pan Fried Halibut Fillets With Roasted Vegetable Chile Broth
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Ingredientes
- 2 Tbsp. unsalted butter
- 1/2 c. finely-diced red onion
- 2 x garlic cloves finely minced
- 1 c. white wine
- 3 c. fish stock
- 1 x roasted red bell pepper seeded, peeled,
- Â Â and thinly sliced
- 1 x roasted yellow bell pepper seeded, peeled,
- Â Â and thinly sliced
- 1 x roasted poblano seeded, peeled,
- Â Â and thinly sliced
- 8 x roasted garlic cloves
- 12 x roasted shallots
- 12 x roasted pearl onions
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Honey as needed
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. unsalted butter
- 4 x halibut fillets - (6 ounce ea)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 x sage leaves
- 1/2 c. parsley leaves
- 2 x garlic cloves
- 3 Tbsp. pine nuts
- 2 Tbsp. grated Parmesan
- 1/2 c. extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Roasted Vegetable Broth: In a medium saucepan over medium heat, heat the butter and sweat the onion and garlic. Add in the wine, raise the heat to high, and reduce the liquid completely. Reduce the heat to medium, add in the stock and half of the roasted peppers, poblano, garlic, shallots and pearl onions, reserve the remaining vegetables, simmer for 30 min.
- Puree the mix in a blender or possibly processor, or possibly in the pan with a hand-held blender. Season to taste with salt and pepper and honey. Place a fillet in a bowl and ladle the broth around it. Garnish with the remaining roasted vegetables and sage pesto.
- Pan-Fried Halibut Fillets: In a medium skillet over medium-high heat, heat the oil till it begins to smoke and then add in the butter. Season the fillets with salt and pepper to taste on both sides and cook for 2 to 3 min on each side.
- Sage Pesto: In a food processor, combine the sage, parsley, garlic, pine nuts and cheese and process for 20 seconds, slowly adding the extra virgin olive oil while the machine is running. Transfer to a mixing bowl and season with salt and pepper to taste.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 671g | |
| Recipe makes 4 servings | |
| Calories 682 | |
| Calories from Fat 428 | 63% |
| Total Fat 48.67g | 61% |
| Saturated Fat 11.56g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 686mg | 29% |
| Potassium 873mg | 25% |
| Total Carbs 43.02g | 11% |
| Dietary Fiber 6.4g | 21% |
| Sugars 21.6g | 14% |
| Protein 12.03g | 19% |
