Halibut with Parsley-Lemon Sauce

1. 1

   In a medium saucepan, heat 2 tablespoons of the olive oil.

2. 2

   Add the shallots and cook over moderate heat until softened, about 5 minutes.

3. 3

   Add the water and simmer until reduced by half, about 6 minutes.

4. 4

   Add the cream and simmer until reduced by one-third, about 6 minutes.

5. 5

   Let cool for about 10 minutes.

6. 6

   Stir the parsley into the saucepan.

7. 7

   Transfer the sauce to a blender and coarsely puree.

8. 8

   Return the sauce to the saucepan.

9. 9

   Stir in the lemon juice, season the sauce with salt and pepper and keep warm.

10. 10

    In each of 2 large nonstick skillets, heat 1 tablespoon of the remaining oil until shimmering.

11. 11

    Season the halibut with salt and pepper and cook over high heat, turning once, until browned and just cooked, about 4 minutes.

12. 12

    Transfer the halibut to plates.

13. 13

    Serve with the parsley sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.