Seared Halibut with Walla Walla Spring Onions Fava Beans and Sh
Elevate your weeknight dinners with this sophisticated recipe for Seared Halibut with Walla Walla Spring Onions, Fava Beans, and Sherry Reduction. Perfectly pan-seared halibut fillets achieve a golden, crispy crust while remaining tender and flaky inside. Accompanying the fish are caramelized Walla Walla spring onions and vibrant fava beans, both cooked to perfection in a rich, aromatic sherry reduction infused with fresh thyme and zesty lemon. This dish strikes the perfect balance of elegance and ease, making it ideal for special occasions or a refined weeknight treat. Serve with crusty bread to soak up the flavorful sauce, and garnish with fresh parsley for a burst of color and freshness. Delight in a restaurant-quality meal right in your own kitchen that celebrates the freshest seasonal ingredients!
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Recipe Information
Ingredients
- 4 6-ounce pieces Halibut fillet
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 6 pieces Walla Walla spring onions, trimmed and halved lengthwise
- 1 cup Fava beans, shelled and blanched
- 1 cup Dry sherry
- 1 cup Chicken or vegetable stock
- 1 teaspoon Fresh thyme leaves
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley, chopped
Instructions
Pat the halibut fillets dry with a paper towel and season both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Add the halibut fillets and sear for 4-5 minutes on the first side, until golden and crispy. Flip the fillets and cook another 3-4 minutes, or until the fish is just opaque in the center. Transfer the fillets to a plate and cover loosely with foil to keep warm.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the same skillet. Add the Walla Walla spring onions, cut side down, and cook for 3-4 minutes, until they caramelize and soften slightly. Remove from the skillet and set aside with the halibut.
In the skillet, pour in the dry sherry and scrape up any browned bits from the bottom of the pan. Let the sherry reduce by half, about 3 minutes.
Add the chicken or vegetable stock to the skillet and let it simmer for another 3-4 minutes. Stir in the thyme leaves, lemon juice, and the remaining 1 tablespoon of butter, whisking to combine.
Add the blanched fava beans to the skillet and cook for 1-2 minutes, until warmed through.
Return the caramelized spring onions to the skillet and toss gently to coat in the sauce.
To serve, place one halibut fillet on each plate and arrange the spring onions and fava beans around the fish. Spoon the sherry reduction over the top and sprinkle with chopped parsley.
Serve immediately with crusty bread or a side of your choice.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 1761 mg | 77% | |
| Total Carbohydrate | 28.9 g | 11% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 2.7 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1075 mg | 23% | |
*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.
