HALIBUT with HABANERO BEURRE BLANC serves 2
2-6 ounce halibut
1 tablespoon avocado oil
1 tablespoon butter
FRESH ground salt and pepper, to taste
1 clove garlic, minced
1 SMALL shallot, sliced thin
1/2 cup dry white wine (Reisling)
1 tablespoon heavy cream
2 tablespoons Humble house Habanero & Aji Amarillo Sauce
6 tablespoons salted butter, cold and cubed
lemon wedges
- Heat avocado oil and 1 tablespoon butter in skillet over medium high heat.
- Generously season each piece of halibut with salt and pepper. Sear each side 3-4 minutes.
- While searing halibut, combine garlic, shallots and white wine in a small sauce pan over medium high heat abut 5 minutes until reduced by half.
- Add Habanero sauce and cream, whisking to combine and heat through.
- Reduce heat to LOW and whisk in cold cubed butter, one piece at a time until completely blended.
- Plate fish and top with sauce and lemon wedges.
- Serve immediately!
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