Pan-Fried Halibut and Shallots with Lemon Butter

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4

Want to create a dish like Giada De Laurentiis's, worthy of the finest restaurants? Then, have all the ingredients ready for assembly. Prepare the butter with lemon zest in advance, then fry it thoroughly. shallots, and only then cook the fish (just a few minutes!) and assemble all the ingredients. Simple and elegant.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Lemon oil:

1 tbsp fresh lemon juice
1/4 tsp coarse salt
1/4 teaspoon freshly ground black pepper
Zest of 1 large lemon
55 g unsalted butter at room temperature

Halibut and Crispy Shallots:

4 halibut fillets (100-150 g each)
2 large shallots, sliced into rings
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/4 tsp coarse salt
1/4 teaspoon freshly ground black pepper
2 large crushed cloves of garlic
1/2 cup grapeseed oil
Lemon wedges for garnish

Ingredient substitution recommendations

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Cooking the dish according to the recipe:

Prepare lemon oil: In a deep medium bowl, whisk together the lemon juice, salt, pepper, lemon zest, and butter until smooth (the mixture will have the consistency of a thick sauce). Use the lemon butter for garnish.
Make halibut and crispy fried shallots: In a 20x20x5 cm glass dish, combine the olive oil, lemon juice, garlic, salt, and pepper. Mix the marinade well. Add the fillets and turn them over several times to ensure even coating. Let marinate for 15-20 minutes.

In a large, heavy skillet, add the grapeseed oil and shallots. Cook over medium-high heat, stirring frequently, until the oil is hot and the shallots are golden brown, 5-7 minutes. Transfer the shallots with a slotted spoon in several layers onto paper towels to absorb excess oil and preserve their crispness. Season with salt and pepper before using.

Heat a large nonstick skillet over medium-high heat. Remove the fish from the marinade and let any excess drip off. Place the halibut in a dry, hot skillet and sear for 3 minutes. Turn the fish over with a flexible metal spatula.

Cook until the fish is still slightly pink in the center, about 3 more minutes, depending on its thickness. Transfer the halibut to plates. Top with a spoonful of lemon butter and arrange the onions in a mound or around the fish. Garnish with lemon wedges and serve.

Categories:

recipe / Main courses / Fish and seafood / Giada De Laurentiis

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