Grilled halibut with wine-cooked shallots

Made with just a few delicious ingredients, this simple dish is easy enough for an evening meal, but can also be served for an elegant dinner party. Cook the thinly sliced ​​shallots in a mixture of chicken broth, white wine vinegar, butter, and herbs until soft and almost dissolved. Before the leeks are ready, grill the halibut. Serve the fish fillets on a bed of shallots with a little barbecue liquid. You won’t feel guilty for following this light dinner with a rich chocolate dessert.

  • fruit: 4 servings
  • difficulty: easy
  • the total: 1 hour 10 minutes

Ingredients (13)

  • 1 1/2 pounds shallots
  • 1 cup low-sodium chicken stock or broth
  • 1/2 cup medium dry white wine
  • 1 1/2 teaspoons white wine vinegar
  • 2 tablespoons unsalted butter (1/4 stick)
  • 1 teaspoon kosher salt, plus more as needed
  • Freshly ground black pepper
  • 3 sprigs Italian parsley
  • 1 sprig of thyme
  • 1 bay leaf
  • 4 skinless halibut fillets (4 to 6 ounces, 1 to 1/2 inch)
  • 1 tablespoon grape seed oil or vegetable oil
  • 2 tablespoons finely chopped chives


  1. Trim and discard the dark green ends of the leeks, leaving about 2 inches of the light green intact. Cut each leek in half lengthwise, then cut crosswise into 1/4-inch slices. Put it in a colander, rinse well and shake to dry.
  2. Place the shallots, broth, wine, vinegar, 1 tablespoon butter, and measured salt in a large skillet over medium heat. Season with pepper and simmer over low heat, stirring occasionally.
  3. We lie down parsley, thyme and bay leaf in the liquid and shallots. Reduce the heat to low, cover with a piece of aluminum foil large enough to reach the edges of the pan, and cover the foil with a tight lid. Leave to soften, about 30 minutes.
  4. About 5 minutes before the leeks are ready, prepare the fish: pat the fillets dry with paper towels and season both sides with salt and pepper.
  5. Place the remaining tablespoon of butter and oil in a large heavy-bottomed skillet or cast iron skillet over medium-high heat. Once the butter has melted, move the pan to mix the butter and oil. Add the fillets and cook undisturbed until the edges begin to turn opaque and the fish is free from the pan, about 3 minutes. Using a flat metal spatula, flip the fillets and cook until firm to the touch and opaque in the center, about 3 to 5 more minutes.
  6. To serve, use a slotted spoon to divide the leeks into 4 shallow bowls. Place a piece of halibut on top of the shallots in each bowl, spoon over the desired amount of shallot cooking liquid, and sprinkle with the chives.

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