Halibut Steaks With Hazelnut Red Pepper
Updated October 11, 2023
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
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Ingredients
2 large or four small halibut steaks (about 2 pounds)
Juice ½ lemon
4 red bell peppers
2 shallots, coarsely chopped
1 clove garlic, coarsely chopped (green part removed)
2 tablespoons peanut or vegetable oil
2 to 3 tablespoons hazelnut oil
Coarse salt and freshly ground pepper to taste
2 to 3 tablespoons fresh tarragon leaves, chopped
Nutritional analysis per serving (4 servings)
15 grams carbs; 111 milligrams cholesterol; 407 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 19 grams fat; 4 grams fiber; 942 milligrams sodium; 45 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat broiler. Wipe the steaks dry with paper towels and sprinkle on both sides with lemon juice. Set aside.
- Step 2
Cut the peppers into quarters, flatten them out and place them skin side up on a broiling rack. Broil until the skin has charred. Place the peppers in a paper or plastic bag and allow them to cool.
- Step 3
Soften the shallots and garlic in one tablespoon of the peanut or vegetable oil in a saucepan. Place in the jar of a blender or food processor. Skin the peppers and add to the shallots with the hazelnut oil. Season with salt and pepper and blend until smooth. Correct seasoning and pour the sauce into a saucepan. Keep warm.
- Step 4
Brush the halibut steaks on both sides with the remaining tablespoon of oil and broil until cooked, turning once (about five to seven minutes on each side, depending on the thickness of the steaks).
- Step 5
Stir the tarragon leaves into the sauce. To serve, either place the steaks on a pool of sauce poured onto individual plates, or pass the sauce separately.
The sauce is good hot or cold and goes well with new potatoes.
Private Notes