Anton Mosimann's Halibut Fillets
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4fillets of halibut weighing about 6 ounces each, skinned and carefully boned
- Coarse salt and freshly ground pepper to taste
- 11ounces red onions, finely sliced
- 4fluid ounces red wine, preferably Beaujolais
- 1teaspoon orange peel
- 1teaspoon honey
- 3tablespoons olive oil
- 1tablespoon unsalted butter
- 1tablespoon unsalted melted butter
- 4sprigs fresh tarragon to garnish
Nutritional analysis per serving (4 servings)
365 calories; 18 grams fat; 6 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 33 grams protein; 697 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season the fish fillets with salt and pepper and set aside.
- Step 2
Place the onions and red wine in a fireproof dish and season lightly with salt and pepper. Cover and simmer until soft, stirring occasionally with a wooden spoon. Add the orange peel and honey. Keep warm.
- Step 3
Heat the oil and one tablespoon butter in a frying pan and saute the fillets on each side for about two minutes or until golden.
- Step 4
Arrange the onions on four warmed plates, place the fish fillets on top and brush them with the melted butter. Garnish with tarragon sprigs and serve immediately.
Private Notes
Comments
Made this and loved it. It seemed a bit odd with red onions but I had some red wine to use up and some red onion in the fridge and an orange so why not? The only thing I did differently was to add a little bit of butter to the onions and wine. I also let the onions remain a little crunchy. I sautéed some spinach and put that underneath the fillets and red onions. It was so good!