Recipe By Chef Yvon Goetz, The Winery Restaurant and Wine Bar
Serves 4
4 6-7 oz Halibut fillet 6 oz Fingerling potatoes – boiled 2 T Shallots – chopped 20 Fresh Manilla Clams 1/2 C Butter 1/2 C Fava Beans – peeled 1/2 C Green asparagus – boiled and cut into 4 pieces 1 oz Micro greens 1 C Chardonnay 20 Kalamata Olives – pitted and cut in half 20 Cherry Tomatoes – halved 3 T Olive Oil In a high heat saute pan, sear both sides of the halibut in olive oil, transfer to a sizzle platter and finish cooking in a 350F oven for 4-5 minutes. In the same saute pan add butter and Manilla clams, and deglaze pan with chardonnay. Reduce liquid by half and add remaining ingredients. Season with salt and pepper. Cook for another 2 minutes or until clams are open and cooked. Transfer everything into a large bowl. Arrange clams on the outside with veggies in the middle and place halibut on top. Season the micro greens with a little olive oil and salt and place on top of the halibut. BON APPETIT
Pan Seared Alaskan Halibut Manilla Clams
Pan Seared Alaskan Halibut Manilla Clams taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
Ingredients:
4 6-7 oz Halibut fillet
6 oz Fingerling potatoes – boiled
2 T Shallots – chopped
20 Fresh Manilla Clams
1/2 C Butter
1/2 C Fava Beans – peeled
1/2 C Green asparagus – boiled and cut into 4 pieces
1 oz Micro greens
1 C Chardonnay
20 Kalamata Olives – pitted and cut in half
20 Cherry Tomatoes – halved
3 T Olive Oil
Directions:
- In a high heat saute pan, sear both sides of the halibut in olive oil,
- transfer to a sizzle platter & finish cooking in a 350F oven for 4-5 minutes.
- In the same saute pan add butter & Manilla clams, & deglaze pan with chardonnay.
- Reduce liquid by half & add remaining ingredients.
- Season with salt and pepper.
- Cook for another 2 minutes or until clams are open and cooked.
- Transfer everything into a large bowl.
- Arrange clams on the outside with veggies in the middle and place halibut on top.
- Season the micro greens with a little olive oil & salt & place on top of the halibut
