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Bronzed Alaskan Halibut In a Roasted Pepper Wine Sauce
Serves 2
2 Alaskan Halibut filets (about 6oz. each, skin removed)
Chef Paul Prudhhome’s Magic Salmon Seasoning®, to taste
1 tablespoon Private Selection® olive oil
1 tablespoon diced shallot
¼ cup Beringer® chardonnay or sauvignon blanc wine
1 teaspoon Aha!® Mild pepper paste
1 tablespoon Private Selection capers
½ cup Kroger heavy cream
Salt to taste
- Heat a large skillet over med-high heat for one minute. In the meantime, season the Alaskan halibut fillets with the Chef Paul’s Magic Salmon Seasoning.
- Add the oil to the hot skillet and swirl to coat. Add the seasoned halibut fillets and bronze for one minute per site. Reduce heat to med-LOW and continue to cook until just done, turning frequently. Remove the cooked halibut filets from the pan and place on serving plates.
- In the same pan you cooked the halibut, add the shallots and return to med-high heat. Sauté the shallots for one minute. Add the wine and simmer to reduce by 2/3rds.
- Add the Aha! Pepper paste and cream to the pan and bring to a simmer. Simmer until sauce thickens, about 3 minutes. Add the capers and season to taste with salt and pour sauce over cooked halibut fillets. Serve immediately
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