Pan Seared Halibut with Roasted Red Skin Potatoes and Port Wine Reduction Sauce
Roasted Potatoes
8ea. Red Skin Potatoes Quartered
3ea. Shallots Quartered
4ea. Garlic Cloves Quarter
5ea. Sprigs of Thyme, Leaves Chopped
2ea. Sprigs of Rosemary, Leaves Chopped
2T. Olive Oil
Salt and Fresh Black Pepper
METHOD: Preheat oven to 425 degrees. Toss all ingredients with olive oil, salt and pepper and place in oven safe dish and roast 25-30 minutes or until potatoes are tender and golden.
Pan Seared Halibut
4ea. Halibut Filets 3⁄4 of an inch thick
Kosher Salt and Fresh Ground Black Pepper
2T. Vegetable Oil
METHOD: Pat fish dry with paper towels. Dry fish sear better. Sprinkle with salt and pepper. Heat pan until the oil is shimmering and just begins to smoke. Lay the fish in the pan and sear until golden. Flip and turn off heat. Allow fish to finish cooking in the pan. There should be enough heat left in the pan to cook the fish through so that it is perfect and not over cooked.
Port Wine Sauce
1c. Ruby Port Wine
1⁄2 c. Sherry Vinegar
4oz. Butter
Kosher Salt and Fresh Ground Black Pepper
METHOD: In a medium size sauce pan reduce wine and vinegar until it is a thick syrup consistency. Be careful not to burn the syrup. Over low heat whisk 4oz. of room temperature butter into the sauce until incorporated. Hold sauce warm until ready to use.