Roasted Halibut with Rhubarb Beurre Blanc Recipe
Rhubarb adds a delicate pink color and tart accent to a classic wine and butter sauce.
In this recipe I used White Winter Winery - Acer in place of a dry white wine. Acer is a Latin word for maple tree. This mead combines honey and maple syrup to produce a semi-dry combination of subtle flavors and aromas. It's a true taste of the Wisconsin Northwoods.
Ingredients
- 3/4 Cup Water
- 1/2 Cup Fresh Rhubarb, Diced
- 1 Cup Fresh Rhubarb, Sliced Diagonally
- 1/2 Cup Dry White Wine
- Six 8 Oz. Halibut Fillets
- 1 Tbsp. Olive Oil
- 1/2 Tsp. Salt
- 1/4 Tsp. White Pepper
- 1/2 Cup Butter, Chilled & Cubed
- 1 Dash Salt
Directions
- Heat oven to 450°F. Place water in medium saucepan; bring to a simmer over medium-low heat. Add 1/2 cup diced rhubarb; simmer 2 to 3 minutes or until crisp-tender. Place in small bowl with slotted spoon; reserve for sauce.
- Place 1 cup sliced rhubarb in same saucepan with water; increase heat to medium. Cook 3 to 4 minutes or until very tender and breaking apart. Remove from heat; strain through fine mesh strainer, reserving liquid and pressing gently to remove excess moisture. Return rhubarb liquid to saucepan; discard strained pulp. Add wine to saucepan; increase heat to medium-high. Boil 10 to 15 minutes or until reduced to 2 tablespoons.
- Meanwhile, arrange halibut in single layer in shallow baking pan. Drizzle fish with oil; sprinkle with salt and pepper. Bake halibut 10 to 12 minutes or until fish just begins to flake.
- When rhubarb liquid is reduced, remove from heat; whisk in butter, 1 to 2 pieces at a time, until butter is melted and sauce is thick and creamy. (If butter hasn’t melted completely, briefly return to low heat but do not leave on heat or sauce will separate.) Stir in reserved 1/2 cup rhubarb and salt. (If rhubarb is very tart, add dash sugar.) Place halibut on individual plates; spoon sauce over halibut.
- Note: Tailapia is a great replacement for the halibut.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 320g | |
| Recipe makes 6 servings | |
| Calories 426 | |
| Calories from Fat 202 | 47% |
| Total Fat 22.84g | 29% |
| Saturated Fat 10.79g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 113mg | 38% |
| Sodium 454mg | 19% |
| Potassium 1112mg | 32% |
| Total Carbs 1.64g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.42g | 0% |
| Protein 47.59g | 76% |
