Juice of 4 lemons
2 tablespoons lemon zest
1 teaspoon fine seas salt
Four 6-ounce halibut steaks
1/2 cup dry white wine
Filippo Berio extra virgin olive oil
4 tablespoons unsalted butter cut into chunks
2 tablespoons minced parsley
Combine the lemon juice, zest and salt in a rectangular dish large enough to hold the fillets in one layer. Add the fish, turn once in the marinade. Cover and refrigerate for at least two hours.
Add the olive oil to a large non-stick pan and heat on medium high. Drain the halibut, reserving the marinade, and cook them in a single layer (or in batches if need be) for about 4 minutes on each side. They should turn opaque in color and be easily pierced with a fork.
Transfer the halibut to a platter, cover with foil and keep warm.
Add the wine to the drippings in the pan and cook over medium high heat, scraping up any fish bits in the pan with a wooden spoon. When the wine has reduced by half, add the reserved marinade and bring to a boil. Stir in the butter and swirl it around in the pan. Taste for seasoning. Add salt and pepper to taste. Stir in the parsley and serve spooned over the fish.
Note: You can vary the sauce by adding capers and shallots or chopped tomatoes.
This recipe is featured on show 2219 – Cooking with Herbs / Cucinando con le Herbe.
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