Halibut with Lemon-Butter and Crispy Shallots Recipe | Giada De Laurentiis
Halibut with Lemon-Butter and Crispy Shallots
- Level: Easy
- Servings: 4
- Nutritional Information Per Serving
Serving Size: 1 of 4
Calories: 874
Total Fat: 58 g
Saturated Fat: 13 g
Carbs: 10 g
Fiber: 2 g
Sugars: 4 g
Protein: 77 g
Cholesterol: 230 mg
Sodium: 520 mg - Total Time: 45 min
- Preparation: 10 min
- Resting: 20 min
- Cooking: 15 min
Lemon Butter:
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Zest from 1 large lemon
- 1/2 stick unsalted butter, softened to room temperature
Halibut and Crispy Shallots:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 large garlic cloves, smashed
- 4 halibut fillets (each weighing 4 to 5 ounces)
- 1/2 cup grapeseed oil
- 2 large shallots, sliced into rounds and separated into rings
- Lemon wedges, for serving
Cook Mode (Keep screen awake) NEW: You can now enable Cook Mode to keep your screen on during cooking.
- To make the lemon butter: In a medium deep bowl, whisk together the lemon juice, salt, pepper, lemon zest, and softened butter until fully combined into a thick sauce. Set aside until needed.
- For the halibut and crispy shallots: In an 8-by-8-by-2-inch glass dish, mix the olive oil, lemon juice, smashed garlic, salt, and pepper. Whisk to create the marinade. Add the halibut fillets, turning them several times to ensure they are evenly coated. Let them marinate for 15 to 20 minutes.
- In a medium heavy-bottomed saucepan over medium-high heat, combine the grapeseed oil and shallots. Cook, stirring frequently, until the oil is hot and the shallots become golden brown, about 5 to 7 minutes. Use a slotted spoon to remove the shallots and place them on paper towels to drain and crisp. Season lightly with salt and pepper before serving.
- Heat a large dry nonstick pan over medium-high heat. Remove the halibut from the marinade, allowing excess to drip off. Place the fillets in the hot skillet and cook for 3 minutes on one side. Flip the fish using a flexible metal spatula and cook for about 3 more minutes, until just slightly pink in the middle, time depending on thickness. Plate the halibut, spoon a generous amount of the lemon butter on top, and add a mound of the crispy shallots beside or scattered over the fish. Garnish with lemon wedges and serve.
Categories:
