Pan-seared Halibut with Shrimp Succotash

Pan-seared Halibut with Shrimp Succotash Recipe
Ralph Anderson

Yield:

Makes 6 servings

Recipe from


Ingredients

6 (6-ounce) halibut fillets
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil

Preparation

Sprinkle fillets evenly with salt and pepper.

Heat oil in a large skillet over medium-high heat until hot. Add fillets, in batches, and cook 3 minutes on each side or until fish flakes with a fork. Place fillets on a serving platter. Spoon Shrimp Succotash over fillets, and drizzle with Beurre Blanc.

Note:

May 2006
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