Halibut Steaks with Champagne and Peppercorn Sauce
Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.
Recipe Ingredients:
6 ounces halibut steaks (fresh or frozen)
3 tablespoons butter
5 ounces pink champagne or rose wine
4 tablespoons créme fraîche
1 teaspoon mixed whole peppercorns
1 tablespoon chives, chopped
Salt and freshly ground black pepper, to taste
Cooking Directions:
- Preheat grill.
- Melt 1 tablespoon butter in microwave.
- Place steaks on a grill pan. Drizzle melted butter over steaks and season with salt and pepper.
- Cook 8 to 10 minutes on grill, turning once.
- Meanwhile, Prepare the Sauce: Heat remaining butter in a pan and add champagne. Bring to a boil and reduce the liquid by half. Stir in the cream, seasoning and chives.
- Arrange halibut steaks on a bed of cooked green and white tagliatelle (or fettuccine) and pour sauce over steaks. Serve immediately.
Makes 2 servings.
"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.