Seared Halibut W/ Haricots Vert, Scallions And White Sauce

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb french haricots vert or 1 lb young green beans or 1 lb wax bean
• 4 (7 ounce) halibut fillets, each approximately 1 inch thick
• coarse salt
• fresh ground white pepper
• 2 tablespoons olive oil
• 1/4 cup sauvignon blanc or 1/4 cup other dry white
• 2 tablespoons fresh lemon juice (to taste)
• 1/2 cup unsalted butter
• 5 scallions, white part only, finely sliced on the bias
• 1 tablespoon capers, drained and rinsed
• 1 large ripe tomato, peeled, seeded, and cut into 1/4-inch dice

Recipe

• 1 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.
• 2 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.
• 3 pour off any oil in the pan and add the 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.
• 4 my modifications: i double the and capers and decrease the amount of butter to 1/4 cup. if i have time, i marinade the fish for an hour in , olive oil, garlic, fresh rosemary and thyme.