Anton Mosimann's Halibut Fillets Recipe

Name: Anton Mosimann's Halibut Fillets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 fillets of halibut weighing about 6 ounces each, skinned and carefully boned; Coarse salt and freshly ground pepper to taste; 11 ounces red onions, finely sliced; 4 fluid ounces red wine, preferably Beaujolais; 1 teaspoon orange peel; 1 teaspoon honey; 3 tablespoons olive oil; 1 tablespoon unsalted butter; 1 tablespoon unsalted melted butter; 4 sprigs fresh tarragon to garnish

Servings: persons

4 fillets of halibut weighing about 6 ounces each, skinned and carefully boned
Coarse salt and freshly ground pepper to taste
11 ounces red onions, finely sliced
4 fluid ounces red wine, preferably Beaujolais
1 teaspoon orange peel
1 teaspoon honey
3 tablespoons olive oil
1 tablespoon unsalted butter
1 tablespoon unsalted melted butter
4 sprigs fresh tarragon to garnish

1
Season the fish fillets with salt and pepper and set aside.
2
Place the onions and red wine in a fireproof dish and season lightly with salt and pepper.
3
Cover and simmer until soft, stirring occasionally with a wooden spoon.
4
Add the orange peel and honey.
5
Keep warm.
6
Heat the oil and one tablespoon butter in a frying pan and saute the fillets on each side for about two minutes or until golden.
7
Arrange the onions on four warmed plates, place the fish fillets on top and brush them with the melted butter.
8
Garnish with tarragon sprigs and serve immediately.

185

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 4 fillets of halibut weighing about 6 ounces each, skinned and carefully boned, Coarse salt and freshly ground pepper to taste, 11 ounces red onions, finely sliced, 4 fluid ounces red wine, preferably Beaujolais, and more.

Yes, Anton Mosimann's Halibut Fillets 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.

Anton Mosimann's Halibut Fillets

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