Here's an antidote to the nachos, chips and dip, and chicken wings so many of us will be wolfing down this Sunday. A tender, flaky white fish topped with fresh shallots and parsley. It's easy, it's tasty, and it's relatively healthy.
The parsley tempers the richness of the oil and wine and the fish, when cooked quickly at a high temperature, retains its succelence.
If halibut is too pricey, go ahead and use any white fish your family enjoys such as sole, cod, or orange roughy.
Cook up some rice or potatoes to serve alongside the fish, add a salad and you're done. This recipe serves two, so double if you'll be serving four.
Rating: Truly 1/2 assed
Here's what you need and how you do it
12 ounces of halibut or other white fish, skin removed, rinsed, patted dry
1 shallot, minced
1/2 cup fresh parsley, washed and chopped
2 cloves garlic, minced (or a teaspoon of the pre-minced variety)
2 Tablespoons + 1 teaspoon butter or oil, such as canola or grapeseed
1 teaspoon fresh lemon juice, or more to taste
Splash of white wine
In a large skillet (iron works best) heat 1 teaspoon butter or oil on moderate-high.
Season fish with salt and pepper. Add fish to skillet and sear on each side for 3 to 4 minutes. Then lower heat, cover and continue to cook the rest of the way through (you'll want to keep checking to make sure you don't overcook. Fish will be done when just flaky on the inside, but not gooey).
In the meantime, on medium heat, warm the rest of the oil in another skillet. Add shallot and garlic. Cook until softened. Add lemon juice, parsley, salt, pepper, then a splash of white wine. Cook until wine has mostly reduced (just a couple minutes tops). Remove from heat.
Serve halibut topped with relish.