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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Difficulty: Easy / Number of Servings: 4 |
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Directions: Cut tomato into 1/4 inch dice.
In a pot of boiling salted water set over high heat, cook the haricots verts for 3 to 4 minutes, until tender. Drain and place them in the center of a large, warm serving platter. Cover and keep warm.
Season the halibut on both sides with salt and pepper. In a 12-inch saute pan, heat the oil over medium-high heat. Cook the fish for about 3 minutes, until lightly browned. Turn, reduce the heat to medium, and cook about 4 minutes
longer, until the fish is opaque in the center and browned on both sides. Put the fish on the platter with the beans and cover to keep warm.
Pour off any oil in the pan and add the wine and lemon juice. Raise the heat to high and deglaze the pan by scraping up any browned bits with a wooden
spoon. Cook until the sauce reduces by half, about 2 minutes. Reduce the heat and stir in the butter, a piece at a time, to enrich and flavor the sauce.
Add the scallions, capers, and tomato. Season with salt and pepper, and pour over the fish on the platter. Serve immediately.
Ingredients:
1 drained and rinsed capers
5 scallions; white part only,finely sliced on the bias
8 Tablespoon(s) unsalted butter
1/4 Cup(s) sauvignon blanc or other dry white wine
2 Tablespoon(s) fresh; or to taste lemon juice
1 large; peeled, seeded tomatoes
2 Tablespoon(s) canola oil
1 coarse salt & freshly ground pepper; to taste
4 7 oz (1in thick) halibut fillets
1 Pound(s) haricots verts or young green or wax beans |
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