image source: www.pixabay.com
This “Herb coated Halibut served with red Wine Sauce” makes a brilliant lunch/dinner platter. You can make this pan-seared halibut & wine sauce recipe in less than 20 minutes. The tender-crisp shallow fried fish fillets with aromatic herb coating and the luscious sauce taste divine.
Halibut Health Benefits
Halibut is rich in niacin, phosphorus, magnesium, Vitamin B6 & B12. Niacin is good for the heart and safeguards from skin damaged caused by sun exposure. Phosphorus is great for the bones. Magnesium aids in muscular movements & energizing the body. While Vitamin B6 & B12 help in enhancing brain function, nervous system functioning, and blood cell formation!
For the Red Wine Sauce
- 2½ cups Red Wine
- ½ cup Water
- 1 Bay Leaf
- ½ cube Seafood Broth
- 2 Tablespoons Blossom Honey
- 1 Onion (halved)
- ½ teaspoon dried Rosemary
For the Herb Coated Halibut
- 3-4 Halibut Fish Fillets (with skin)
- ½ teaspoon dry Thyme
- 1/4 teaspoon dried Basil
- ½ teaspoon dried Rosemary
- 1/4 teaspoon Fennel Seeds
- ½ teaspoon Black Pepper Powder
- 1 teaspoon salt (or as per taste)
- 1 tablespoon Olive Oil
Prepare the Wine Sauce
- Place a medium-sized pan on the stove at medium heat.
- Put the red wine, bay leaf, honey, onion, ½ teaspoon rosemary, ½ cup water, and ½ cube seafood broth.
- Now, mix everything, don't turn the heat to high, and bring it to a boil. Keep stirring the mixture now and then.
- Once the liquid starts bubbling adjust the heat to medium and make the reduction. Turn off the stove when the sauce has intensified and reduced to a cup quantity.
- Let it sit at room temperature while the fish is cooked.
Pan-Sear the herb coated Halibut Fillets
- In a small bowl, mix the dry herbs (thyme, basil, rosemary, & fennel seeds), salt and pepper powder.
- Now, sprinkle the herb seasoning on both sides of the halibut fish fillet.
- Place a heavy-bottomed pan on the stove at medium-high heat. Lightly grease the pan with olive oil.
- Gently place the fish fillets (flesh-side down) on the pan. Let it cook for 6-7 minutes and change into a dark yellow color.
- Flip the fillets (skin-side down) and now cook for 6-7 minutes till the skin side turns yellowish.
Next, transfer the gorgeous pan-seared herb coated halibut into a serving dish. Pour a generous amount of the intense red wine sauce and serve (discard the onion and bay leaf).
Tips for Herb Coated Halibut Recipe
- About 1½ inches thick halibut fillets are suitable for making this dish.
- You may substitute the seafood broth with chicken or vegetable broth.
- Save the excess wine sauce for late by storing it in an air-tight jar and keeping in the fridge. It will last for up to 12-14 days.
- This recipe tastes delectable with salmon and reef codfish fillets as well.
You can serve the “Herb coated Halibut topped with wine sauce” alongside a fresh salad and baked potatoes for a filling meal.