How to Prepare Delicious Pan Seared Halibut With Clam Chowder Sauce

How to Prepare Delicious Pan Seared Halibut With Clam Chowder Sauce Delicious, fresh and tasty.

Pan Seared Halibut With Clam Chowder Sauce. Cook bacon in saucepan until crisp, remove to paper towels and reserve. Pan Seared Halibut With Clam Chowder Sauce instructions. Scrub clams to remove any sand.

Turn halibut over and season with garlic-pepper blend.

Cover pan tightly and reduce heat to medium.

Spread even layer sauce Provençal over each piece of halibut.

You can cook Pan Seared Halibut With Clam Chowder Sauce using 17 ingredients and 8 steps. Here is how you cook it.

Ingredients of Pan Seared Halibut With Clam Chowder Sauce

1. You need of skinless haibut fillets or any mild white fish fillets.

2. Prepare of flour mixed with 1/2 cup grated parmesan cheese seasoned with 1/2 teaspoon pepper and 1 teaspoon cajun seasoning.

3. It’s of mayonnaise.

4. It’s of fresh littleneck clams.

5. You need of 8 ounce jar clam juice.

6. It’s of bacon.

7. It’s of onion, chopped.

8. Prepare of minced garlic cloves.

9. Prepare of celery, thin sliced.

10. You need of sliced carrot thin sliced.

11. It’s of red potatos, peeled and diced.

12. It’s of heavy cream.

13. It’s of fresh lemon juice.

14. It’s of black pepper and salt to taste.

15. It’s of hot sauce, such as franks brand.

16. You need of cajun seasoning.

17. You need of sliced green onions.

At service: Place small amount of corn ragoût on far right side of plate.

Apply thin layer sauce Provençal on top of halibut; place fish on top of ragoût.

Halibut is a firm, white fish with a mild flavor - but it is a bit of a splurge, so this Pan Seared Halibut with Lemon Caper Sauce recipe is really one to save for a special meal.

If possible, always buy your halibut at a fish market that sells fresh-off-the-boat seafood.

Pan Seared Halibut With Clam Chowder Sauce instructions

1. COOK CLAMS.

2. Scrub clams to remove any sand. In a large saucepan bring clam juice to a simmer add clams and cook just until they open, about 5 minutes, remove to a plate and cover to keep warm, strain clam cooking liquid amd reserve..

3. MAKE SAUCE.

4. Cook bacon in saucepan until crisp, remove to paper towels and reserve. Add onion, garlic, celery, carrot and potatos to pot soften a few minutes then add reserved clam juice, cream, lemon juice, pepper, cajun seasoning and hot sauce bring to a boil then lower heat to a simmer and cook until potatos are tender, about 10 minutes. Keep sauce warm..

5. COOK FISH.

6. In a large skillet heat 1 tablespoon oil and 1tablespoon butter. Brush fish fillets in both sides lightly with mayonnaise, dredge in flour/ parmesan mixture, shake off excess. Place fish in hot skillet do not crowd them and sear both sides turning once until golden and cooked through. The timing depends on the thickness of your fillets..

7. TO ASSEMBLE.

8. On each plate add some sauce then top with a fish fillet and place clams around fish. Garnish with green onions and reserved bacon, crumbled..

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Reduce the heat to medium, and stir the wine into the pan, scraping up any browned bits stuck to the bottom.

Mix in the lemon juice, then stir in the cream.

Season with parsley, basil and capers, and stir for another minute.

Serve halibut with sauce spooned over it.