Alaskan Halibut With Crayfish Sauce Recipe

Name: Alaskan Halibut With Crayfish Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound of crayfish heads, or 1/2 pound of shrimp; 3 tablespoons olive oil; 1 Walla Walla, Vidalia or other sweet onion, chopped; 2 leeks, cleaned and chopped; 1 stalk celery, chopped; 1 bunch parsley; 2 sprigs fresh thyme; 2 bay leaves; 4 shallots, sliced; 1 1/2 pounds Alaskan or other halibut; 2 tablespoons extra-virgin olive oil; 1/4 cup dry white wine; 4 tablespoons fresh bread crumbs; 3/4 pound unsalted butter, cut into 1/4-inch slices; Salt and freshly ground pepper to taste; 2 dozen leaves fresh basil, julienned

Servings: persons

1 pound of crayfish heads, or 1/2 pound of shrimp
3 tablespoons olive oil
1 Walla Walla, Vidalia or other sweet onion, chopped
2 leeks, cleaned and chopped
1 stalk celery, chopped
1 bunch parsley
2 sprigs fresh thyme
2 bay leaves
4 shallots, sliced
1 1/2 pounds Alaskan or other halibut
2 tablespoons extra-virgin olive oil
1/4 cup dry white wine
4 tablespoons fresh bread crumbs
3/4 pound unsalted butter, cut into 1/4-inch slices
Salt and freshly ground pepper to taste
2 dozen leaves fresh basil, julienned

1
In a large pan, saute the crayfish heads in the olive oil until they turn red, about five minutes.
2
If using shrimp, saute them until the shells turn pink, about one-and-a-half to two minutes.
3
When cool enough to handle, shell the shrimp, returning the shells to the pan and reserving the meat for garnish.
4
To the pan, add the onion, leeks, celery, parsley, thyme and bay leaves and let them soften for about two minutes.
5
Cover the mixture with cold water, bring the liquid to a boil, remove any scum and simmer gently for 30 minutes.
6
Strain and reserve the liquid.
7
Add the shallots to the liquid and bring to the boil.
8
Reduce the liquid to a half cup and reserve until ready to finish the sauce.
9
Preheat the oven to 400 degrees.
10
Prepare the halibut by brushing the fish with oil on both sides.
11
Place the fish in a buttered baking dish and add the quarter-cup of wine.
12
Sprinkle the top of the fish with bread crumbs and bake for five to seven minutes.
13
Remove to serving plate and keep warm.
14
Finish the sauce by reheating the stock and reducing it to a quarter-cup.
15
Add the slices of butter gradually, whisking the sauce continuously to incorporate the butter, as in a beurre blanc sauce.
16
Season to taste with salt and pepper.
17
If using shrimp, add the shrimp meat and heat until warm, but do not overcook.
18
Add the basil and pour the sauce over the fish.

924

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pound of crayfish heads, or 1/2 pound of shrimp, 3 tablespoons olive oil, 1 Walla Walla, Vidalia or other sweet onion, chopped, 2 leeks, cleaned and chopped, and more.

Yes, Alaskan Halibut With Crayfish Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Alaskan Halibut With Crayfish Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions