Pan-Seared Halibut With Herbed Fennel Butter And Sweet Peas Recipe

Name: Pan-Seared Halibut With Herbed Fennel Butter And Sweet Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1/2 cup minced fennel bulb; 1 tablespoon minced shallot; 1 tablespoon minced garlic; 1 teaspoon minced fresh thyme; 1 teaspoon minced fresh tarragon; 3/4 cup water; 1 fish bouillon cube; 1 large tomato, seeded and chopped; 1/4 cup dry white wine; 6 tablespoons heavy whipping cream; 1/2 cup unsalted butter, cut into pieces; 4 (6-ounce) halibut fillets; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground pepper; 1/4 cup olive oil; 3 tablespoons unsalted butter; 1 cup frozen sweet peas, thawed; 1 teaspoon chopped fresh fennel sprigs; 1 teaspoon fresh lemon juice; 1/4 teaspoon salt

Servings: persons

2 tablespoons unsalted butter
1/2 cup minced fennel bulb
1 tablespoon minced shallot
1 tablespoon minced garlic
1 teaspoon minced fresh thyme
1 teaspoon minced fresh tarragon
3/4 cup water
1 fish bouillon cube
1 large tomato, seeded and chopped
1/4 cup dry white wine
6 tablespoons heavy whipping cream
1/2 cup unsalted butter, cut into pieces
4 (6-ounce) halibut fillets
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 cup olive oil
3 tablespoons unsalted butter
1 cup frozen sweet peas, thawed
1 teaspoon chopped fresh fennel sprigs
1 teaspoon fresh lemon juice
1/4 teaspoon salt

1
Melt 2 tablespoons butter in a medium saucepan. Add fennel bulb and next 4 ingredients; saute over medium heat 3 minutes or until tender. Remove fennel mixture with a slotted spoon, and set aside.
2
Combine 3/4 cup water and bouillon cube in same pan, stirring until dissolved. Add tomato and wine; bring to a boil. Reduce heat to medium-high, and cook 10 to 12 minutes or until liquid is reduced by half. Pour mixture through a wire-mesh strainer into a small bowl, discarding solids.
3
Return sauce to pan; stir in whipping cream. Cook over medium heat 8 minutes or until reduced by half. Remove from heat; gradually stir in 1/2 cup butter. Stir in reserved fennel mixture. Set aside, keeping warm.
4
Sprinkle fillets evenly with kosher salt and pepper. Heat oil in a large nonstick skillet over medium-high heat; add fish. Cook, skin side up, 4 minutes or until lightly browned. Turn fish, and cook 4 additional minutes or until fish flakes with a fork. Set aside.
5
Melt 3 tablespoons butter in a small saucepan over medium heat. Stir in peas and next 3 ingredients; cook 2 minutes or until thoroughly heated.
6
Spoon fennel sauce evenly onto 4 serving plates, and top with halibut. Spoon pea mixture evenly over each fillet.

600

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 21 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1/2 cup minced fennel bulb, 1 tablespoon minced shallot, 1 tablespoon minced garlic, and more.

Yes, Pan-Seared Halibut With Herbed Fennel Butter And Sweet Peas 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-Seared Halibut With Herbed Fennel Butter And Sweet Peas

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