Sauteed halibut with warm vinaigrette

4 servings

Ingredients

Quantity Ingredient
1½ pounds Halibut fillets
6 Shallots; minced
1½ cup Dry white wine
2 Cloves garlic; minced
8 tablespoons Extra virgin olive oil
1 Sprig fresh thyme
¾ teaspoon Tomato paste
2 tablespoons Lemon juice
2 tablespoons Red wine vinegar
1 teaspoon Soy sauce
Salt and pepper
2 ounces Butter; softened

Directions

In food processor, place half the shallots and puree with 1-ounce of the wine. Reserve. In small pot place remaining shallots, garlic and 6 tablespoons olive oil. Cook slowly for about 10 minutes. Add remaining white wine and thyme and reduce by ¾. Remove thyme sprig. Add tomato paste, lemon juice, shallot puree, vinegar, soy sauce. Season with salt and pepper. Slowly add butter, mixing with a whip. In saute pan heat remaining olive oil. Season halibut with salt and pepper and saute until cooked.

Serve topped with sauce.

Busted and entered for you by: Bill Webster CHEF DU JOUR DON PINTABONA SHOW #DJ9104 Converted by MM_Buster v2.0l.

Converted by MC_Buster.

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