Whether you are a fish lover or not, this main course featuring halibut fillets topped tenderly with a zesty tomato-lemongrass sauce by Chef Stephen Sands is simply divine!
Halibut Fillets with Tomato-Lemongrass Sauce
2 small shallots, finely chopped
1 large garlic clove, finely minced
3 T. olive oil
2 pounds plum tomatoes, chopped (canned are better when not in season)
6 stalks fresh lemongrass, rough outer layers removed
salt and pepper, to taste
6 halibut fillets (6 ounces each)
Remove the outer tough layers from the lemongrass. Take the lower 6” and chop coarsely.
Cook the shallots in 1-2 T. olive oil over medium heat until translucent, then add the garlic. Add the tomatoes and lemongrass, season with salt and pepper, and bring to a boil. Reduce the heat and cook at a low simmer until the tomatoes fall apart and form a chunky sauce, about 20 minutes.
Place the sauce into a blender and blend until smooth. Pass the sauce through a fine mesh sieve, pressing hard on the solids and then discard the solids. Check the seasoning and add salt and pepper, if needed.
Brush the halibut fillets with the remaining oil, and season with salt and pepper. Sear the fillets on both sides in a large skillet over high heat. Move the seared fillets to a sheet-pan fitted with a rack, then place into a 350-degree oven until opaque throughout. Remove from the oven and let the fillets rest for 2-3 minutes. Place on warmed plates and serve with the sauce.
Serve with Spicy Sauteed Broccolini with Garlic.
*Recipe courtesy of Chef Stephen Sands, CEO Culinaria Cooking School, www.culinariacookingschool.com.
*Image by Shutterstock.com*