Halibut and Fall Harvest Saute Recipe

Name: Halibut and Fall Harvest Saute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 1 large shallot, coarsely chopped; 1 large garlic clove, coarsely chopped; 6 ounces peeled butternut squash, cut into 1/2-inch dice (1 1/2 cups); 1 medium parsnip, cut into 1/2-inch dice; 1 small turnip, cut into 1/2-inch dice; Kosher salt and freshly ground pepper; 1/2 cup dry white wine; 4 thyme sprigs, plus thyme leaves for garnish; 1 bay leaf; 1 1/4 cups chicken stock or low-sodium broth; 1 tablespoon extra-virgin olive oil; 1 1/2 pounds skinless halibut fillets, cut into 2-inch pieces; 2 tablespoons all-purpose flour

Servings: persons

3 tablespoons unsalted butter
1 large shallot, coarsely chopped
1 large garlic clove, coarsely chopped
6 ounces peeled butternut squash, cut into 1/2-inch dice (1 1/2 cups)
1 medium parsnip, cut into 1/2-inch dice
1 small turnip, cut into 1/2-inch dice
Kosher salt and freshly ground pepper
1/2 cup dry white wine
4 thyme sprigs, plus thyme leaves for garnish
1 bay leaf
1 1/4 cups chicken stock or low-sodium broth
1 tablespoon extra-virgin olive oil
1 1/2 pounds skinless halibut fillets, cut into 2-inch pieces
2 tablespoons all-purpose flour

1
In a large saucepan, melt 2 tablespoons of the butter.
2
Add the chopped shallot and garlic and cook over moderate heat until softened, about 3 minutes.
3
Add the squash, parsnip and turnip and cook over moderately high heat until they begin to soften, about 5 minutes.
4
Season with salt and pepper.
5
Add the wine, thyme sprigs and bay leaf and cook until the wine reduces by half, about 2 minutes.
6
Add the stock, cover and simmer until the vegetables are tender, about 10 minutes.
7
Meanwhile, in a large nonstick skillet, heat the olive oil.
8
Season the halibut pieces with salt and pepper and dust them lightly with the flour.
9
Add the halibut to the hot skillet and cook over moderately high heat until light golden, about 2 minutes per side.
10
Add the fish to the vegetables and simmer for 2 minutes.
11
Using a slotted spoon, transfer the fish and vegetables to shallow bowls.
12
Discard the thyme sprigs and bay leaf.
13
Swirl the remaining 1 tablespoon of butter into the broth.
14
Season with salt and pepper and spoon over the stew.
15
Garnish with the thyme leaves and serve.

703

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-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 14 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 1 large shallot, coarsely chopped, 1 large garlic clove, coarsely chopped, 6 ounces peeled butternut squash, cut into 1/2-inch dice (1 1/2 cups), and more.

Yes, Halibut and Fall Harvest Saute 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!

Halibut and Fall Harvest Saute

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions