This is one of the recipes that Lynn Crawford (Executive Chef, Four Seasons Hotel Toronto) and I whipped up cooking on the fly with a fridge full of mystery ingredients. Nage just means swimming in French – so the Halibut is swimming in a flavourful broth.
ingredients
Pan Seared Halibut
Nage
directions
Preheat oven to 375 degrees F.
Season the fish with salt and pepper and coriander. Add 2 tbsp. grapeseed to large sauté pan over medium high heat. When pan is hot, sear fish on both sides, about 1 to 2 minute per side. Transfer halibut to oven. Continue to roast until fish is cooked through and firm, about 7 to 9 minutes.
Serve fish in a shallow bowl with a ladle of the nage, some of the vegetables and parsley.
In a large deep skillet, heat grapeseed oil over medium high heat. Sauté shallots for 2 minutes or until soft. Add carrots and celery and sauté another 1 minute. Add wine and stock and bring to a boil. Reduce heat to medium and let simmer and reduce for 15 to 20 minutes. Add lemon zest and lemon juice. Season the liquid with salt and pepper. Reduce heat to low. Swirl in butter, letting the butter slowly melt into the sauce so the nage thickens slightly. Serve with fish.