Pan Seared Halibut Recipe
roasted fall vegetables / edamame / jimmy nardellos / savoy cabbage / beurre blanc
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Ingredients
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Main Ingredients
Method
Preparation
Roast the Vegetables
Preheat the oven to 425°F (220°C). Toss the diced carrots, halved Brussels sprouts, and cubed butternut squash in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
Prepare the Edamame
While the vegetables are roasting, bring a small pot of salted water to a boil. Add the edamame pods and cook for 5-7 minutes until tender. Drain and sprinkle with salt.
Make the Beurre Blanc Sauce
In a saucepan, combine the chopped shallots and white wine. Simmer until reduced by half. Lower the heat and whisk in the cold butter, one cube at a time, until emulsified. Add cream, salt, and lemon juice. Keep warm on low heat.
Plate the Dish
On each plate, arrange a portion of roasted vegetables, a serving of edamame, and top with the seared halibut. Drizzle with beurre blanc sauce before serving.