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Seared Halibut With A Fricasse Of Mussels, Clams And Chorizo

Food Network Canada
YIELDS
4 servings
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Ingredients

Fish

3
oz halibut, fillets, skin removed
4
Tbsp vegetable oil

Sauce

¼
cup dry white wine
¼
cup chicken stock
1
small clove garlic, minced
½
shallot, chopped
8
pacific clam
8
pacific mussel
2
Tbsp roasted red pepper, chopped
1
dry-cured chorizo sausage, cut into ½" pieces

Garnish

4
Tbsp unsalted butter
1
Tbsp Nicoise olives, pitted, and, quartered
lemon juice
1
Tbsp butter
1
Tbsp chopped flat-leaf parsley
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Directions

Step 1

Season the halibut with salt and pepper.

Step 2

Heat vegetable oil in an ovenproof skillet on medium-high heat. Add the halibut, skin side down. Sear on one side until lightly browned and turn over.

Step 3

Place in preheated oven for 2 to 3 minutes.

Step 4

Do not be afraid to test the halibut with your knife, and look at the inside. The flesh should be translucent and moist. Do not overcook the fish.

Step 5

Make the nectar in a large pot with a lid. Place the white wine, chicken stock, garlic, shallot, clams and mussels in the pot; cover and bring to a boil until the clam and mussel shells have opened.

Step 6

Do not mix or stir. This should take 2 to 3 minutes.

Step 7

If the mussels open before the clams, remove the mussels and continue until clams open. Once the shells open, remove and set aside. Bring the liquid to a boil and reduce.

Step 8

Strain so that you are left with one-half cup of liquid. Place in a saucepan and add roasted red peppers and chorizo. Bring to a simmer and whisk in the butter.

Step 9

Add the olives and parsley, season the sauce to taste and add a touch of lemon juice if necessary.

Step 10

In a bowl place 2 mussels, 2 clams and chorizo.

Step 11

Place halibut fillet on top and spoon sauce over.

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