Bronzed Alaskan Halibut
Serves: Yield: 2 Servings
2-6oz. Alaskan Halibut Fillets - skinless
1 tablespoon Olive Oil
2 tablespoons Chef Paul Prudhomme’s Blackened Redfish Magic
1/2 cup Stonehaven Chardonnay
Season both sides of the Alaskan Halibut with the Chef Paul Prudhomme’s. Heat a large skillet on high heat and add the oil. Place the Alaskan Halibut fillets in the hot skillet and blacken for three minutes per side. Add the wine and simmer until wine has evaporated. Serve fillets immediately.
Alaskan Halibut has earned it’s well-deserved reputation as the world’s premium white fish. As the largest flatfish of the sea, Alaskan Halibut are regarded as the “steak of seafood”. High in nutrients, and low in overall calories and fat, it is the chefs choice for versatility, and quality. Recipe courtesy of “Chef Mike” Monahan