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Lemon Butter Halibut with Crispy Shallots

Posted by Kira DeRito on

We made this simple (and very delicious) dish a couple of days ago, with just a few tweaks to the recipe that Giada offered up on Food Network. The combination of the lemon butter and the sweet crispy shallots with the halibut was a real winner - I really love working with recipes that are both easy and produce a meal that you'd be proud to serve to a fancy guest. This one works!

~serves 4 for dinner~

  • 6-8 oz halibut per person, boneless and skin removed (about an inch thick and just ask, we'll cut it perfectly for you!)
  • 4 T butter
  • 2 large fresh lemons to create 1 T zest and 3 T juice (2+1)
  • 2 large shallots
  • 3 T olive oil (1+2)
  • 1 T minced garlic
  • salt, pepper

Start by zesting, and then juicing your lemons.

In a large, shallow bowl or dish (a pie plate works great!) we'll make the marinade by adding 2 T olive oil, 1 T lemon juice, and the 1 T of minced garlic. Whisk to combine, then open up your halibut package and generously sprinkle your fish with salt and pepper. Place the filets in the marinade and roll them around to completely coat all sides. Let the fish sit on the counter while you make your butter garnish and shallots (about 15 minutes total.)

To make the butter, soften in the microwave for about 15-20 seconds, and then whisk in 1 T of the zest and 2 T of the lemon juice. Set aside for the final garnish.

Peel your shallots and slice them no larger than 1/4th inch thick and separate into individual rings with your fingers. Heat a small fry pan to medium-high, then drizzle in about 2 T olive oil and slide your shallots in. With a spatula, toss the shallots every 10 seconds (or so) as they cook... after about a minute you should start to see some golden brown edging occur, and in 4-6 minutes they should be mostly golden or dark brown - caramelized shallots! When they look like they're getting crispy and done, spoon them out onto a paper towel to drain - as soon as they're cool enough to touch, sprinkle lightly with salt and go ahead and try one... they should be sweet and crispy and full of flavor!

With the same pan you cooked the shallots in, evaluate your oil situation. If you've got a good 1/2 to 1 T of oil remaining in the pan, just turn the burner back on medium high. If most of the oil is gone, add another small drizzle. Remove your halibut from the marinade and place into the hot pan - you're looking for a sizzle when you place your fish in, so let it warm up for 30 seconds or so before you move forward with the fish. Cook for 3 minutes, then flip and cook for 2 minutes more.

Place your halibut filets on a plate, then top with a spoonful of the lemon butter and a generous sprinkling of the crispy shallots. Serve immediately with a wedge of crusty bread and a salad - enjoy!

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