Halibut with Horseradish Creme Fraiche

Before I tell you how easy this meal was to make, let’s stare at it. Aint that puurrddyyy?

Pan-Seared Halibut topped with Horseradish Creme Fraiche; Asparagus and Roasted Grape Tomatoes & Onions.

The star of this show was a cheat: Wegmans Horseradish Cream Sauce. A tablespoon or so of this beautiful, GENIUS (!!) finishing product made me feel “gourmet”. Come to think of it…I did feel like I was eating at a fancy-smanchy restaurant.

Now, I can’t take full credit for this meal. It was inspired by Chef Deb at my local grocery store. She gave me a sample of Halibut (first of the season!) that she prepared with the horseradish sauce yesterday. It was love at first bite. I confess: the sample she gave me on Thursday haunted my dreams that night. I NEEDED TO MAKE IT! Since it was Friday, and lent, I decided to splurdge. It was worth every penny and I am glad I have a blog to remember this amazing meal.

I love you? Marry me?

This isn’t really a recipe but I did want to share how I prepared it. Sometimes the simplest things are the best.

Halibut with Horseradish Creme Fraiche, Asparagus and Roasted Grape Tomatoes

(Serves 1)

*Note: Before starting your fish, prepare the sides*

For the Asparagus:

• 8-10 Asparagus Stalks, trimmed
• Lots of Sea Salt
• Ice Water Bath

1. Fill a medium pot with water and add salt until it taste like the ocean. Bring to a rapid boil
2. Trim asparagus. When water has come to a rapid boil, add asparagus 6-8 minutes.
3. Remove asparagus and place directly in a bowl of ice water.

For the Tomatoes:

• ~10 Cherry Tomatoes
• 1/4 of an onion, sliced into 1-inch pieces
• Kosher Salt
• Cracked Pepper
• Olive Oil

1. Pre-heat oven to 350.
2. Toss a handful of cherry tomatoes and onion with olive oil, salt and pepper. Place in the oven until tender and delicious ~30 minutes.
3. When tomatoes are finished, add asparagus so the flavors marry.
4. Plate and top with fish!

For The Halibut:

• .~6oz  Halibut Fillet (mine was almost 1/2 LB), Skin on. NOTE: I happen to LOVE the skin (bacon of the sea!), however; you can have it removed.
• Kosher Salt
• Fresh Cracked Black Pepper
• Pan-Searing Flour
• 1 TBS Olive Oil
• 1 tsp Butter
• 1 tsp Herb-Olive Oil (or any olive oil)
• 1 heaping TBS Horseradish Cream Sauce

1. Heat 1.5 tsp of a mild olive oil ( I just eyeball this) in a skillet over a medium-high heat.
2. While skillet is heating prepare your fish. Using paper towel, pat dry your fillet. Sprinkle each side with salt and pepper.
3. Lightly Coat each side with a fine flour and shake any excess off.
4. When the skillet has heated, a faint smoke should appear around the side of the pan. Add the fish skin side down.
5. When the skin has turned a golden–paper bag color, flip.
6. Stick a thermometer into the fattest part of the fish and wait until it reads 120 degrees F.
7. When you reach the temperature of 120, turn off the heat.
8. Add 1 tsp of butter, and 1 tsp of herbed olive oil (or any olive oil). Deglaze the pan and spoon butter mixture over the fish.
9. After basting the fish for 1-2 minutes, remove from pan and top with cream sauce!

Finish with chopped parsley and a wedge of lemon. You will be glad you did!

Cloud 9,

Nora

What is your favorite way to prepare fish?