Shelly's Recipe

HALIBUT FILLET WITH RED PEPPER BEURRE BLANC

Category: Seafood and Fish - Grilled

4 to 6 halibut fillets, 7-8 ounces each
1 to 2 tbsp olive oil

RED PEPPER BEURRE BLANC
1/2 cup white wine
1 tbsp tarragon vinegar
1 medium red bell pepper, chopped
1 shallot, diced
1/4 cup heavy cream
1/2 cup unsalted butter, chilled
Salt to taste

In a saucepan, first combine the wine, vinegar, shallot, and red pepper. Bring to a slow boil and reduce until 2 tbsp of liquid remain. Add cream and boil 2 minutes. Lower heat and whisk in butter a little at a time, until all butter is incorporated. Remove from heat and place sauce in a blender on medium speed for 1 minute. Strain, then season with salt. Set aside.

Prepare and preheat the grill. Brush fillets with olive oil and grill flesh side
down over hot coals for 4 to 5 minutes. Then turn to the skin side and grill for 4 to 5 minutes more. Flesh will get milky and opaque. Serve with beurre blanc spooned over fillets. Serves 4