Pan Roasted Halibut Recipe
Summer vegetable + potato ragout, dill, roast lemon butter sauce
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Ingredients
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Halibut
Vegetable and Potato Ragout
Roast Lemon Butter Sauce
Method
Cooking the Ragout
- 1
Sauté Vegetables
In a large skillet, heat 2 tbs of olive oil over medium heat. Add the onion and garlic, sauté until translucent, about 2-3 minutes.
- 2
Add Potatoes and Broth
Add the diced potatoes, vegetable broth, salt, and pepper. Bring to a simmer, cover, and cook for 10 minutes.
- 3
Add Remaining Vegetables
Add zucchini, bell pepper, and cherry tomatoes. Stir in the fresh dill, cover, and cook for an additional 5-7 minutes until all vegetables are tender.
Cooking the Halibut
- 4
- 5
Pan Roast Halibut
Add the halibut to the skillet and cook for 4-5 minutes on each side, or until cooked through and golden brown.
Making the Sauce
- 6
Prepare Lemon Butter Sauce
In a small saucepan, melt the butter over low heat. Add the minced garlic, cook for 1 minute, then stir in the lemon juice and zest. Season with salt and pepper to taste.
