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Pan Seared Filet of Halibut

20 8 oz. portions Fresh Halibut Fillets
12 ozs. Fresh White Mushrooms, quartered
8 ozs. Fresh Spinach, torn and blanched
1 C Fresh diced tomatoes
2 each Shallots, peeled, sliced
2 C Navy Beans, cooked
1 C White wine
4 C Haserot Chicken Broth
2 C Heavy Cream
2 T Parsley, chopped
1 T Thyme, chopped
2 ozs. Butter
TT Salt & Pepper
Season the halibut with salt, pepper and thyme.
Pan sear on both sides and remove to oven to finish cooking.
Remove fillet to holding platter.
Add mushrooms, shallots and beans to original pan, sauté until soft
Deglaze with white wine.
Add broth and cream, reduce slightly.
Add parsley, Spinach and tomatoes - simmer 2 minutes.
Finish with butter and adjust seasoning.
Sauce the service plate and serve the halibut over the sauce.
YIELD: 20 portions