Title: Sauteed Halibut with Kiwi Chardonnay Sauce
Categories: Fish
Yield: 4 Servings
| 4 | oz | Halibut fillets (8 oz each) |
| | | Salt |
| 1/4 | c | Flour (or as needed) |
| 4 | tb | Clarified butter |
| 1 | | Kiwi; peeled and sliced into 8 pieces |
| KIWI CHARDONNAY SAUCE |
| 3 | | Kiwis; peeled |
| 3 | | Shallots; diced |
| 3/4 | c | Chardonnay wine |
| 1/2 | lb | Sweet butter; cold, cut into small cubes |
| | | Salt (to taste) |
Sprinkle the halibut with the salt. Lightly dust the fish with the flour.
In a large skillet place the clarified butter and heat it on medium until
it is hot. Saute the floured halibut fillets for 3 to 4 minutes on each
side, or until they are golden brown and just done. On each of 4 individual
serving plates place one of the sauteed halibut fillets. Pour on the Kiwi
Chardonnay Sauce. Garnish each dish with 2 of the kiwi slices. KIWI
CHARDONNAY SAUCE: Place the kiwis in a blender and puree them. In a small
saucepan place the pureed kiwi, shallots, and Chardonnay. Heat the
ingredients on high heat and cook them for 4 to 6 minutes, or until the
liquid is reduced to 3 tablespoons. Reduce the heat to medium. While
whisking constantly, add the butter cubes one at a time. Add the salt and
stir it in. Remove the sauce from the heat and keep it warm until you are
ready to serve it.