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Ralph Anderson Photo by: Ralph Anderson

Pan-seared Halibut with Shrimp Succotash

Coastal Living MAY 2006

  • Yield: Makes 6 servings

Ingredients

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

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.

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Pan-seared Halibut with Shrimp Succotash recipe

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