Halibut Recipe

This halibut recipe from chef Jean Louis reflects the uncomplicated, traditional French cuisine that he delivers at the...
Contributor

Chef Jean Louis Sangare 

This halibut recipe from chef Jean Louis reflects the uncomplicated, traditional French cuisine that he delivers at the French restaurant. Perfect for the home cook, it is a simple summer recipe featuring easily-accessible ingredients.

Ingredients

  • 7 Ounces halibut
  • 1 1/2 Cup vegetable stock
  • 1 Tablespoon white wine
  • 2 Ounces unsalted sweet butter
  • 1 Tablespoon olive oil
  • 1 thin slice Meyer lemon
  • 1/4 fennel bulb
  • 2 small yellow squash
  • 1/4 pieces Roma tomatoes
  • 3 pieces black olive for niçoise
  • Salt, to taste
  • Pepper, to taste
  • Thyme, to taste

Directions

In sauté pan, prepare the halibut, vegetable stock, white wine, butter, olive oil, and lemon juice. Allow to steam with lid for 7 minutes. Then, add all remaining ingredients (fennel, squash, tomatoes, black olive for niçoise, salt, pepper, thyme) for 1 minute. Serve it with broth and vegetables.

Halibut Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Halibut Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.