Pan-seared Halibut with Shrimp Succotash

Ralph Anderson

Yield: Makes 6 servings
Recipe from Coastal Living

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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

Preparation

  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.
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