Halibut in Spanish Garlic Shrimp Sauce
Dive into the flavors of coastal Spain with this elegant Halibut in Spanish Garlic Shrimp Sauce, a dish that pairs tender, golden-seared halibut fillets with a luscious, garlicky sauce infused with smoked paprika, dry white wine, and a hint of lemon. Juicy shrimp are sautéed to perfection and simmered alongside the halibut in a rich broth to create a harmonious blend of seafood flavors. Finished with fresh parsley and optional red chili flakes for a touch of heat, this Mediterranean-inspired recipe is both simple yet undeniably luxurious. Perfectly suited for a special occasion or a weeknight dinner, serve this dish with rice, pasta, or crusty bread to soak up every drop of the irresistible sauce. Indulge in this quick 40-minute recipe and bring the essence of Spanish cuisine to your table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces (6 oz each) halibut fillets
- 1 cup fresh shrimp (peeled and deveined)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 6 cloves garlic cloves (minced)
- 1 teaspoon smoked paprika
- 1 cup dry white wine
- 1 cup chicken or seafood stock
- 2 tablespoons fresh parsley (chopped)
- 2 tablespoons lemon juice
- 0.5 teaspoon red chili flakes (optional)
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
Instructions
Pat the halibut fillets dry with a paper towel and season both sides with salt and black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the halibut fillets and sear for 3-4 minutes on each side until golden brown. Remove the fillets from the skillet and set them aside on a plate.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Once melted, add the minced garlic and sauté for about 1 minute, being careful not to burn it.
Stir in the smoked paprika and red chili flakes (if using) and cook for another 30 seconds to release the flavors.
Add the shrimp to the skillet and sauté for 2-3 minutes, until they turn pink and opaque. Remove the shrimp with a slotted spoon and set aside.
Deglaze the skillet by pouring in the dry white wine, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes until the wine reduces slightly.
Add the chicken or seafood stock and simmer the sauce for 5 minutes to thicken slightly.
Stir in the lemon juice and half of the chopped parsley. Return the shrimp to the skillet and stir to coat them in the sauce.
Nestle the seared halibut fillets into the skillet, spooning some of the sauce and shrimp over the top. Cover the skillet with a lid and let the fish simmer gently for 5-7 minutes, or until the halibut is cooked through and flakes easily with a fork.
Remove the skillet from heat and garnish with the remaining parsley before serving.
Serve the halibut and shrimp sauce over a bed of rice, pasta, or alongside crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories |
2317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.9 g | 108% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 935 mg | 312% | |
| Sodium | 4246 mg | 185% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.5 g | ||
| Protein | 305.0 g | 610% | |
| Vitamin D | 102.2 mcg | 511% | |
| Calcium | 236 mg | 18% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 5350 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
