No halibut? Substitute sole, flounder, bass or salmon if you like. The shrimp sauce is extraordinary on anything.
Halibut with Shrimp Sauce
Author: Epicurus.com Kitchens
- 1 Cup Basic White Sauce; for fish, see Recipe
- 4 halibut steaks; 6 ounces each
- salt and freshly ground pepper
- flour for dredging
- 5 Tablespoons butter
- 3 Tablespoons fresh lemon juice
- 6 green onions and green tops; finely chopped
- 2 stalks celery; finely chopped
- 2 Tablespoons finely chopped parsley
- 1 clove garlic; minced
- 1/4 pound small shrimp; peeled
- 1 large ripe tomato; peeled and chopped
- 1/2 Cup dry white wine or Sherry
- 1 Tablespoon minced fresh oregano, or
- 1 teaspoon dried oregano; crushed
- Prepare white sauce and set aside. Preheat oven to 375 degrees F.
- Sprinkle fish with salt and pepper, then dredge lightly in flour.
- In a large skillet over medium heat, melt 2 tablespoons of the butter. Gently brown fish steaks on both sides. Remove to a platter and drizzle with lemon juice.
- In a second skillet over medium heat, melt the remaining butter. Add onions, celery, parsley, and garlic; saute until onions are translucent (about 5 minutes). Add shrimp, tomato, reserved white sauce, wine, and oregano. Stir well and simmer 10 minutes. Season with salt and pepper.
- Arrange fish steaks side by side in a baking dish. Spoon sauce over steaks.
- Bake until fish flakes easily with a fork (20 to 25 minutes).