Sauteed halibut with kiwi chardonnay sauce

4 servings

Ingredients

Quantity Ingredient
4 ounces Halibut fillets (8 oz each)
Salt
¼ cup Flour (or as needed)
3 Kiwis; peeled
3 Shallots; diced
¾ cup Chardonnay wine
4 tablespoons Clarified butter
1 Kiwi; peeled and sliced into 8 pieces
½ pounds Sweet butter; cold, cut into small cubes
Salt (to taste)

Directions

KIWI CHARDONNAY SAUCE

Sprinkle the halibut with the salt. Lightly dust the fish with the flour. In a large skillet place the clarified butter and heat it on medium until it is hot. Saute the floured halibut fillets for 3 to 4 minutes on each side, or until they are golden brown and just done.

On each of 4 individual serving plates place one of the sauteed halibut fillets. Pour on the Kiwi Chardonnay Sauce. Garnish each dish with 2 of the kiwi slices. KIWI CHARDONNAY SAUCE: Place the kiwis in a blender and puree them.

In a small saucepan place the pureed kiwi, shallots, and Chardonnay.

Heat the ingredients on high heat and cook them for 4 to 6 minutes, or until the liquid is reduced to 3 tablespoons. Reduce the heat to medium.

While whisking constantly, add the butter cubes one at a time. Add the salt and stir it in. Remove the sauce from the heat and keep it warm until you are ready to serve it.

Source: La Rive Gauche - Palos Verdes Estates, California "Southern California Beach Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9 Typed for you by Karen Mintzias Recipe courtesy of: Karen Mintzias, 19 Jun 93 20:16:46 Submitted By LAWRENCE KELLIE On 11-23-94

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