Pacific Halibut with Fava Beans and Shrimp |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1/2 cup dry white wine |
2 cups water |
3 tablespoons dried green lentils |
3/4 teaspoon salt, divided |
1/2 cup shelled fresh fava beans |
2 tablespoons olive oil, divided |
1 shallot, minced |
1/2 pound medium-size fresh shrimp, peeled and deveined |
1 tomato, seeded and chopped |
2 teaspoons chopped fresh cilantro |
1 tablespoon unsalted butter |
1/4 teaspoon ground white pepper, divided |
4 (7-ounce) halibut or grouper fillets |
saffron beurre blanc |
Directions:
1. Bring wine to a boil in a small saucepan. Reduce heat, and simmer 6 minutes or until reduced to 2 tablespoons. Pour reduced wine into a small bowl; set aside.
2. Bring 2 cups water, lentils, and 1/4 teaspoon salt to a boil in a small saucepan. Reduce heat, and simmer, uncovered, 20 minutes. Add fava beans; simmer 5 minutes or until tender. Drain.
3. Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add shallot; sauté 2 minutes. Add shrimp; sauté 3 to 4 minutes. Add lentils, fava beans, and tomato; sauté 2 minutes. Add reduced wine, cilantro, butter, 1/4 teaspoon salt, and 1/8 teaspoon white pepper; stir until butter melts. Set aside, and keep warm.
4. Sprinkle fillets evenly with remaining 1/4 teaspoon salt and 1/8 teaspoon white pepper.
5. Heat remaining 1 tablespoon of oil in a large nonstick ovenproof skillet over high heat; add fillets, and sauté, skin side up, 2 minutes or until brown. Turn fillets, and bake, uncovered, at 350° for 8 minutes or until fish flakes when tested with a fork.
6. To serve, spoon 3/4 cup shrimp mixture in center of each plate. Top with fillet; drizzle with 3 tablespoons Saffron Beurre Blanc.
7. Note: Fava beans are available at most Middle Eastern markets, specialty stores, and farmers' markets. Lima beans may be substituted.
|
|