Halibut Smothered in Vidalia Onions
Elevate your weeknight dinner with this flavorful recipe for Halibut Smothered in Vidalia Onions—a dish that’s equal parts elegant and comforting. Featuring tender, golden halibut fillets nestled beneath a blanket of sweet, caramelized Vidalia onions, this recipe is a true celebration of rich, savory flavors. A white wine and lemon sauce infused with garlic, fresh thyme, and buttery goodness enhances the fish, creating a luscious pan sauce that ties the dish together. Perfectly balanced with a hint of brightness from fresh parsley, this 45-minute recipe is simple enough for a quick meal yet impressive enough for entertaining. Serve it alongside a light green salad, roasted vegetables, or creamy mashed potatoes for a restaurant-quality dish right at home.
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) Halibut fillets
- 3 large Vidalia onions
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves (minced) Garlic
- 2 teaspoons (chopped) Fresh thyme
- 1 cup Dry white wine
- 2 tablespoons Fresh lemon juice
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 2 tablespoons (chopped, for garnish) Parsley
Instructions
Peel the Vidalia onions and slice them thinly into half-moons.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions with a pinch of salt and cook, stirring occasionally, for 12-15 minutes until they are soft and caramelized. Reduce heat if they begin to brown too quickly.
While the onions are cooking, season the halibut fillets on both sides with salt and black pepper.
In another large skillet, heat the remaining 1 tablespoon of olive oil and the butter over medium-high heat. Once the butter has melted and is slightly foamy, add the halibut fillets. Cook for 3-4 minutes per side, or until golden brown and just cooked through. Remove the fish and set aside on a plate tented with foil to keep warm.
To the same skillet used for the onions, add the minced garlic and chopped thyme. Cook for about 1 minute, stirring constantly to avoid burning the garlic.
Deglaze the skillet with the dry white wine, scraping up any browned bits from the bottom. Simmer for 2-3 minutes to reduce slightly.
Stir in the fresh lemon juice and adjust seasoning with additional salt and pepper as needed.
Return the halibut fillets to the skillet, nestling them under the caramelized onions. Spoon the wine and onion mixture over the fish and let everything warm together over low heat for 2-3 minutes.
Plate the halibut fillets and generously top with the onion mixture. Garnish with chopped parsley and serve immediately.
Nutrition Facts
Calories |
2511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.6 g | 111% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 538 mg | 179% | |
| Sodium | 2883 mg | 125% | |
| Total Carbohydrate | 67.2 g | 24% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 33.1 g | ||
| Protein | 293.6 g | 587% | |
| Vitamin D | 119.1 mcg | 595% | |
| Calcium | 254 mg | 20% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 6146 mg | 131% | |
*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.
