Pan Seared Halibut with Sun-dried Tomato Beurre Blanc

Location in combination with method of capture are important considerations when buying sustainable halibut. Generally speaking, Canadian caught fish are the best choice. Check here for more detailed information.

• 1 ½ lbs fresh California line caught halibut filet
• 1 medium shallot (fine diced)
• 2 cloves garlic (fine diced)
• 2 Tbsp olive oil
• ½ cup dry white wine
• ½ cup heavy whipping cream
• 6 each sun dried tomatoes
• 2 Tbsp butter
• Salt and pepper

Sauce: Heat ½ Tbsp oil in sauté pan on medium heat. Add shallot and garlic and sweat (sauté for 3 min without browning). Add sun dried tomatoes and sauté for 3 min. Add wine and sauté for approx. 4 min until all alcohol has evaporated (smell the fumes when the wine is first added, when the initial pungent aroma turns to a sweeter smell it is ready). Add the cream and heat for approx. 3 min.

Remove from heat and whisk in butter (whisk until all butter is combined and then leave off heat). Strain sauce into sauce pan and put 1 ½ Tbsp of strained material back into sauce, add pinch of salt and 1tsp fine ground black pepper, whisk to combine and reserve for service.

Halibut: Cut halibut into four equal portions. Lightly salt and pepper both sides. Heat 1 ½ Tbsp oil in sauté pan on high heat. Add halibut and sauté for 4 min (do not disturb for 4 min to create a crust). Turn halibut and sauté for another 4 min or until halibut is cooked throughout. Place halibut on warmed plates, top with ¼ of the sauce and serve with baked sweet potato.

Serves four.