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Chef G. Garvin’s Alaskan Halibut

Yields1 Serving

Learn how to whip up this healthy and delicious dish, Alaskan Halibut, from G. Garvin Live, Episode 105!

 4 5oz. Portions of Fresh Halibut
 ¼ cup Red Bell Peppers (Julienne)
 1 lb Unsalted Butter (Cut into small cubes)
 2 cups Heavy Cream
 1 cup White Wine
 1 Lemon (Juiced)
 3 Shallots (Sliced)
 1 oz Olive Oil
 2 cups Brussel Sprouts (Leaves Only)
 2 cups Cooking Oil
 3 cups AP Flour
 Kosher Salt and Pepper To Taste
1

Preheat oven to 350-degrees

2

Start by seasoning the Halibut with salt and pepper and place it on a cool plate on the side.

3

Take a medium sauté pan and add the pan to a high flame, when the pan is hot then add the oil and then the fish.

4

Sauté for three to five minutes then turn and place into the oven and cook for eight to ten minutes.

Beurre Blanc Sauce
5

Start with a medium heavy-bottom saucepan add 1oz olive oil followed by the shallots and sauté for three to five minutes, then add the white wine and cook down for two minutes.

6

Then add the lemon juice and pinch of Kosher salt and let cook for three to five minutes.

7

Add the cream and simmer for another ten minutes then slowly whisk in the butter until desired consistency and finish with kosher salt.