Creamy, Buttery, Garlic and Wine Halibut/Lingcod

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Creamy, Buttery, Garlic and Wine Halibut/Lingcod


Post by IN2DEEP » Mon Jul 23, 2012 4:34 pm

Creamy Halibut / Lingcod Recipe

4 each : 8 oz halibut fillets, skinless & boneless or Lingcod fillets

1/2 cup : All purpose flour

1 T. : Fresh ground sea salt or Kosher salt

1/2 t. : White pepper

1/4 t. : Cayenne pepper

4 T. : Unsalted butter

2 T. : Extra virgin olive oil

3 T. : Yellow onion, minced

1 T. : Garlic, minced

1/4 cup : White wine

3/4 cup : Heavy cream or Whipping cream

1 cup : Bay shrimp or cut up salad shrimp

3 T. : Fresh chives, chopped

Place flour, salt, pepper and cayenne on plate and mix. Dredge each halibut fillet in flour mixture.

Heat 2 tablespoons of the butter and 2 tablespoons of olive oil in heavy bottom skillet over medium heat.
Saute fillets on each side for 3 to 4 minutes or until just firm. (Be careful not to overcook the Halibut at this time because you will be placing them back in the finished sauce to reheat. Not as critical with Lingcod)
Remove fillets and place on a warmed plate or platter.

Add remaining 2 tablespoons butter, onions and garlic to skillet and saute for 2 minutes.
***Don't let the garlic burn!***

Increase heat to medium-high and add wine. Scape the bottom of the pan to loosen any bits.
Reduce liquid by half.

Add cream and cook until sauce thickens.
Season with salt and pepper.

Stir in cooked bay shrimp and chives and return fish to skillet to warm.

Place one fillet on each plate, spoon sauce over it and garnish with cilantro sprig and enjoy
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Re: Creamy, Buttery, Garlic and Wine Halibut/Lingcod


Post by Koniec12 » Tue Jun 02, 2015 2:43 am

Holly god, it sounds tasty!

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