Pan-seared Halibut with Shrimp Succotash
Ralph Anderson
How to Make It
Step 1
Sprinkle fillets evenly with salt and pepper.
Step 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.
