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Recipes
Shopping list
Ingredients
- 1 tablespoon fresh rosemary, chopped
- 3 tablespoons unsalted butter
- 4 fresh halibut fillets (about 1 ½ lb)
- ¼ teaspoon kosher salt
- ½ teaspoon pepper
- 1 (8-oz) container presliced green onions
- ½ cup dry white wine
Steps
- Chop rosemary. Preheat large nonstick sauté pan on medium 2–3 minutes. Place butter in pan, season fish with salt and pepper. Cook 4–5 minutes on each side until 145°F (or until opaque and separates easily) adding green onions, rosemary to pan.
- Transfer fish and onion mixture to a serving dish. Add wine to pan; cook and stir over medium heat, scraping up browned bits, 3–4 minutes or until reduced by half. Spoon reduced wine sauce over halibut. Serve.