Pan-Fried Halibut Fillets with Roasted Vegetable Chile Broth Recipe

Name: Pan-Fried Halibut Fillets with Roasted Vegetable Chile Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1/2 cup finely diced red onion; 2 cloves finely chopped garlic; 1 cup white wine; 3 cups fish stock; 1 roasted red bell pepper, seeded and peeled and thinly sliced; 1 roasted yellow bell pepper, seeded and peeled and thinly sliced; 1 roasted poblano, seeded and peeled and thinly sliced; 8 cloves roasted garlic; 12 roasted shallots; 12 roasted pearl onions; Salt and freshly ground pepper; Honey; 2 tablespoons olive oil; 1 tablespoon unsalted butter; 4 halibut fillets, 6 ounces each; Salt and freshly ground pepper; 1/2 sage leaves; 1/2 cup parsley leaves; 2 garlic cloves; 3 tablespoons pine nuts; 2 tablespoons grated Parmesan; 1/2 cup olive oil; Salt and freshly ground pepper

Servings: persons

2 tablespoons unsalted butter
1/2 cup finely diced red onion
2 cloves finely chopped garlic
1 cup white wine
3 cups fish stock
1 roasted red bell pepper, seeded and peeled and thinly sliced
1 roasted yellow bell pepper, seeded and peeled and thinly sliced
1 roasted poblano, seeded and peeled and thinly sliced
8 cloves roasted garlic
12 roasted shallots
12 roasted pearl onions
Salt and freshly ground pepper
Honey
2 tablespoons olive oil
1 tablespoon unsalted butter
4 halibut fillets, 6 ounces each
Salt and freshly ground pepper
1/2 sage leaves
1/2 cup parsley leaves
2 garlic cloves
3 tablespoons pine nuts
2 tablespoons grated Parmesan
1/2 cup olive oil
Salt and freshly ground pepper

1
In a medium saucepan over medium heat, melt the butter and sweat the onion and garlic.
2
Add the wine, raise the heat to high, and reduce the liquid completely.
3
Reduce the heat to medium, add the stock and half of the roasted peppers, poblano, garlic, shallots and pearl onions, reserve the remaining vegetables, simmer for 30 minutes.
4
Pure the mixture in a blender or processor, or in the pan with a hand-held blender.
5
Season to taste with salt and pepper and honey.
6
Place a fillet in a bowl and ladle the broth around it.
7
Garnish with the remaining roasted vegetables and sage pesto.
8
In a medium skillet over medium-high heat, heat the oil until it begins to smoke and then add the butter.
9
Season the fillets with salt and pepper to taste on both sides and cook for 2 to 3 minutes on each side.
10
In a food processor, combine the sage, parsley, garlic, pine nuts and cheese and process for 20 seconds, slowly adding the olive oil while the machine is running.
11
Transfer to a mixing bowl and season with salt and pepper to taste.

770

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 24 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1/2 cup finely diced red onion, 2 cloves finely chopped garlic, 1 cup white wine, and more.

Yes, Pan-Fried Halibut Fillets with Roasted Vegetable Chile Broth 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.

Pan-Fried Halibut Fillets with Roasted Vegetable Chile Broth

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