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Pan-Seared Halibut with Herb Butter and Wild Rice Pilaf
Created by: Howcan Team
Ingredients
- 4 halibut fillets (6 oz each)
- Salt and pepper to taste
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1 tbsp fresh dill, chopped
- 1 lemon, juiced
- 2 cups wild rice
- 4 cups chicken or vegetable broth
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1/4 cup sliced almonds
- Salt and pepper to taste
Instructions
- Season the halibut fillets with salt and pepper on both sides.
- In a large skillet, heat 2 tbsp of olive oil over medium-high heat.
- Add the halibut fillets to the skillet and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, melt 4 tbsp of unsalted butter over medium heat. Add the minced garlic, chopped parsley, chives, and dill. Cook for 1-2 minutes, then stir in the lemon juice. Remove from heat and set aside.
- In a separate pot, bring 2 cups of wild rice and 4 cups of chicken or vegetable broth to a boil. Reduce heat, cover, and simmer for 45 minutes, or until the rice is tender and the liquid is absorbed.
- In a separate skillet, sauté 1/2 cup of diced onion, 1/2 cup of diced celery, and 1/2 cup of diced carrots in a little olive oil until tender. Stir in the cooked wild rice and sliced almonds. Season with salt and pepper to taste.
- To serve, spoon the herb butter over the pan-seared halibut fillets and serve with a side of wild rice pilaf.
- Enjoy your delicious pan-seared halibut with herb butter and wild rice pilaf!
The Pan-Seared Halibut with Herb Butter is a classic dish that has been enjoyed for centuries. The dish originated in the coastal regions of North America, where halibut is abundant and a staple in the local cuisine. Renowned chefs like Thomas Keller and Gordon Ramsay have put their own spin on this dish, elevating it to new heights of culinary excellence. The key to a perfect Pan-Seared Halibut lies in the quality of the fish and the skillful execution of the searing process. The halibut should be fresh, with firm, white flesh and a delicate flavor. The herb butter, made with a blend of fresh herbs like parsley, dill, and chives, adds a burst of aromatic richness to the dish. The wild rice pilaf, with its nutty flavor and chewy texture, complements the halibut perfectly. It's often cooked with a mix of vegetables and herbs, adding depth and complexity to the side dish. Today, some of the best versions of this dish can be found in upscale seafood restaurants along the Pacific Northwest coast, where halibut is caught fresh and served with locally sourced ingredients. However, with the right recipe and technique, home cooks can also create a restaurant-quality Pan-Seared Halibut with Herb Butter and wild rice pilaf in their own kitchens. For those looking for a famous alternative method, grilling the halibut instead of pan-searing it can also yield delicious results, infusing the fish with a smoky flavor that pairs beautifully with the herb butter. Whether pan-seared or grilled, this dish is a celebration of the ocean's bounty and the artistry of culinary craftsmanship.
40 min
4
350 calories
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