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Fish and Shellfish, Mains

Sauteed halibut with beurre rouge

Sauteed halibut with beurre rouge
Carolyn Cole / Los Angeles Times

The only thing that's nearly as pleasurable as drinking good wine is cooking it. And one of the best ways to do that is by starting with a reduction. Wine, slowly reduced by gentle boiling to the syrupy essence of ... Read more

Active work time: 20 minutes | Total preparation time: 3 hours | Serves 6
  • 1/4 cup finely chopped carrot
  • 1 cup chopped shallots
  • 6 white button mushrooms, finely chopped
  • 6 cups red wine (as much as 2 1/2 cups of which can be Port, if you wish)
  • 6 (4- to 6-ounce) halibut filets
  • Coarse salt
  • 2 tablespoons oil, for sauteing
  • 1 1/2 cups (3 sticks) butter, cut into 12 chunks
  • Freshly gound pepper

Step 1Combine carrot, shallots, mushrooms and wine in saucepan over low heat until steaming hot but not bubbling, 8 to 10 minutes. Reduce for 1 hour, then strain through a fine mesh sieve into a clean pan. Return to heat and reduce until wine measures about 1/2 cup, 1 1/2 to 2 hours. Be careful in later stages to keep heat turned very low to avoid scorching. Strain through a fine mesh sieve into a clean pan and set aside or refrigerate until ready to use.

Step 2Remove halibut from refrigerator 45 minutes before cooking. Season halibut liberally with salt a few minutes before cooking. In a hot pan over high heat, saute halibut in oil until one side is golden brown. Lower heat to medium, turn halibut and continue cooking 1 more minute. Transfer to a baking sheet tray and bake at 225 degrees just until fish begins to flake, 5 to 10 minutes.

Step 3Reheat sauce reduction over medium heat and add butter, 1 chunk at a time, whisking continuously until all butter is emulsified into reduction. Taste sauce and season with salt and pepper. Divide sauce among 6 plates, top with halibut and serve.

Note: We like to serve this with sauteed Brussels sprouts and bacon lardons (bacon that has been cut in sticks).


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