Wild Filete De Alabote (1403) Grelhado, Ao Molho De Champanhe, C/ Vieiras Recipe
Grilled Halibut Filet (140z), w/ Champagne Sauce & Sea Scallops
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Champagne Sauce
For Grilling
Method
Preparing the Champagne Sauce
- 1
- 2
Add Champagne
Pour in the champagne and bring to a gentle simmer. Let it reduce by half, which should take about 5-7 minutes.
- 3
Stir in Heavy Cream
Once the champagne has reduced, stir in the heavy cream and continue to simmer for an additional 5 minutes until the sauce thickens.
- 4
Season the Sauce
Season the sauce with salt and black pepper. Remove from heat and stir in the chopped parsley. Set aside.
Preparing the Halibut and Scallops
- 5
Marinate Halibut
In a small bowl, combine olive oil, lemon juice, and minced garlic. Rub this mixture over the halibut filet and let it marinate for at least 15 minutes.
- 6
Prepare the Grill
Preheat your grill to medium-high heat. Ensure the grates are clean and lightly oiled to prevent sticking.
- 7
- 8
