tri-ticker-0922_triple-pts Free Shipping on orders over $49* Use code: SHIP4FREEEarn tripe points when you use your WS Visa Card*20% off Select Glassware & Bar Tools*
Return to Previous Page

Pan-Seared Halibut with Sautéed Baby Vegetables

Pan-Seared Halibut with Sautéed Baby Vegetables
Baby turnips, carrots and fennel are more mild in flavor and more delicate in texture than when the vegetables are fully mature. They cook a lot faster, too.

Ingredients:

  • 12 small, young turnips, with greens intact
  • 12 baby carrots
  • 1 fennel bulb
  • 1 Tbs. unsalted butter
  • 1 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 1/3 cup dry white wine
  • 4 halibut steaks or fillets, each about 5 oz. and
      1/2 inch thick

Directions:

Trim the turnips, cutting off the green tops. Choose the nicest, smallest leaves and reserve them; discard the rest. Cut the turnips into slices about 1/8 inch thick. Trim the carrots and cut in half lengthwise. Cut off the stems, feathery tops and bruised outer stalks from the fennel bulb. Cut the bulb crosswise into slices about 1/8 inch thick.

In a fry pan over medium-high heat, melt 1/2 Tbs. of the butter. When it is foaming, add the turnips, carrots and fennel and sauté until softened, 2 to 3 minutes. Sprinkle with 1/2 tsp. of the salt and 1/4 tsp. of the pepper and continue to cook, stirring occasionally, until lightly browned, 1 to 2 minutes more. Add the turnip leaves to the pan along with the white wine. Reduce the heat to low, cover and cook until the vegetables are tender, about 2 minutes more. Keep warm.

In a large fry pan over medium-high heat, melt the remaining 1/2 Tbs. butter. When it is foaming, add the fish, sprinkle with the remaining 1/2 tsp. salt and 1/4 tsp. pepper and cook until browned on the underside, 1 to 2 minutes. Turn and continue to cook until browned on the second side and opaque in the center, 2 to 3 minutes more.

To serve, spoon one-fourth of the vegetable mixture onto each warmed individual plate. Place a piece of fish alongside, garnish with a turnip leaf and serve immediately.
Serves 4.
Adapted from Williams-Sonoma Lifestyles Series, Cooking from the Farmers' Market, by Georgeanne Brennan (Time-Life Books, 1999).