• 4servings

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 4 oz 113g Halibut fillets - (8 oz each)

  2. Salt

  3. 1/4 cup 15g / 1/2oz Flour - (or as needed)

  4. 4 tablespoons 60ml Clarified butter

  5. 1 Kiwi - peeled and sliced

  6. Into 8 pieces Kiwi Chardonnay Sauce

  7. 3 Kiwis - peeled

  8. 3 Shallots - diced

  9. 3/4 cup 177ml Chardonnay wine

  10. 1/2 lb 227g / 8oz Sweet butter; cold - cut into 1 lb 454g / 16oz Cubes (small)

  11. Salt - (to taste)

Instructions Jump to Ingredients ↑

  1. Sprinkle the halibut with the salt. Lightly dust the fish with the flour. In a large skillet place the clarified butter and heat it on medium until it is hot.

  2. Saute the floured halibut fillets for 3 to 4 minutes on each side, or until they are golden brown and just done. On each of 4 individual serving plates place one of the sauteed halibut fillets.

  3. Pour on the Kiwi Chardonnay Sauce. Garnish each dish with 2 of the kiwi slices.

  4. KIWI CHARDONNAY SAUCE: Place the kiwis in a blender and puree them. In a small saucepan place the pureed kiwi, shallots, and Chardonnay.

  5. Heat the ingredients on high heat and cook them for 4 to 6 minutes, or until the liquid is reduced to 3 tablespoons.

  6. Reduce the heat to medium. While whisking constantly, add the butter cubes one at a time. Add the salt and stir it in.

  7. Remove the sauce from the heat and keep it warm until you are ready to serve it.


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