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Halibut Steaks with Champagne and Peppercorn Sauce

Halibut Steaks with Champagne and Peppercorn SauceRecipe 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:

  1. Preheat grill.
  2. Melt 1 tablespoon butter in microwave.
  3. Place steaks on a grill pan. Drizzle melted butter over steaks and season with salt and pepper.
  4. Cook 8 to 10 minutes on grill, turning once.
  5. 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.
  6. 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.