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Pan-seared Halibut with Shrimp Succotash

Ralph Anderson
Yield Makes 6 servings

Ingredients

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

How to Make It

  1. Sprinkle fillets evenly with salt and pepper.

  2. 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.