Spring Seared Halibut

Halibut is being landed off the coast of Martha’s Vineyard. It is coming down from Nova Scotia. I hear the lobstermen are using the cheeks for lobster bait.

Serves 4 

Ingredients:

FISH

4 4 oz portions halibut, skin on, ask for the thickest cuts you can get

3 Tablspoons  olive oil 

salt

Pepper

SAUCE

1/2 cup dry white wine

½ small  shallot, finely, diced

1/4 cup rice wine vinegar

1 tablespoon heavy cream 

1 stick (8Tblsp)  unsalted butter, cold, and, cut into little cubes

1 Tbsp fresh lemon, juice

VEGETABLES 

3 tablespoons olive oil or butter

16 asparagus, spears, trimmed, and blanched

½ lb(s) shitakkii mushroom, cleaned, and, trimmed

4 sprigs fresh thyme and chives 

Sauce 

In a saucepan over medium-high heat, combine the white wine, shallots, and rice wine vinegar and then allow it to reduce to a syrupy consistency. About 2 Tablespoons.

Strain the shallots out. Return liquid to the pot and place on low heat.

To ensure sauce will not split, add 1 tbsp cream to help stabilize the sauce. Slowly whisk in butter cut by cube, do not boil just keep very los and slow and a small whisk. Season the sauce with salt and lemon juice. Keep warm.

Cook the vegetables

 In a skillet over medium heat, heat butter or oil . Add mushrooms and sauté. This will take about 10- 12 minutes. Season with salt and pepper. Add asparagus to reheat.

Cook the fish

 Preheat oven to 450°F.

Season Halibut with salt and pepper.

In an ovenproof skillet on medium-high heat, heat the oil. Add the halibut, skin side down and sear until golden brown. Turn the fish over and place the skillet in preheated oven for 3 to 4 minutes the fish should be flaky and moist. Remove from the oven and keep warm.

Finally, to serve

Drizzle beurre blanc sauce on the plate and then place a piece of halibut on top and place the asparagus and mushrooms alongside. Drizzle more sauce and sprinkle chives and thyme on top.