Pan-Seared Halibut with Sautéed Baby Vegetables
- 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
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.