Are you looking for a way to make dinner tonight special? Look no further than this halibut braised in red wine recipe. Using fresh ingredients like shallots, butter, and red wine, this recipe is sure to impress even the most discerning palate.
We start by searing the halibut fillets to lock in the flavor and create a perfectly golden crust. Then, we braise them in a delicious red wine sauce with aromatic herbs like bay leaves and fresh parsley to give it that irresistible flavor.
The result is a simple yet spectacular dish that’s as impressive as it is easy to make. So whether you’re looking for a cozy weeknight dinner or a special occasion meal, this halibut braised in red wine recipe is just what you need to elevate your dining experience.
Why You’ll Love This Recipe
Are you tired of bland and dull fish recipes? Look no further because this halibut braised in red wine recipe is simple yet spectacular!
The combination of the rich flavors of red wine, bold aromas of shallots and garlic, and the subtle sweetness of carrots come together to create a sauce that compliments the tender halibut fillets beautifully. This recipe is perfect for a cozy family dinner or an intimate dinner party with friends.
But wait, there’s more! This recipe offers endless possibilities for customizations. You can substitute the halibut with your favorite fish, add your favorite vegetables such as capers, olives or roasted root vegetables, and even switch up the spices to put your own spin on this classic dish.
Another great feature of this dish is that it can be made ahead, making it ideal for busy weeknight meals or preparing for special occasions in advance. Plus, any leftovers can be stored and reheated easily for a quick but satisfying meal.
Not only is this recipe delicious and easy to customize, but it is also healthy! Fish is an excellent source of protein and omega-3 fatty acids that are essential for maintaining a healthy diet.
In summary, this halibut braised in red wine recipe offers a simple yet beautiful dish that can be customized to fit your tastes and even offers health benefits. So why not give it a try? You won’t be disappointed!
- Halibut fillets (1-2) – These firm, meaty white fish fillets work perfectly with the red wine braising liquid.
- Dry red wine (1 cup) – Use a quality dry red wine with medium-bodied flavor, well-balanced tannins, and low to medium acidity to add extra depth of flavor and richness.
- Chicken broth (2 cups) – Provides a savory background flavor for the braising liquid.
- Butter or margarine (2 tablespoons) – Adds richness and helps create a luxurious, silky mouthfeel.
- Chopped shallots (1/2 cup) – This ingredient adds a sweet onion flavor and depth to the base of the dish.
- Carrot (1), finely chopped – Carrots contribute sweetness and earthiness to balance out the acidity of the wine.
- Bay leaves (2) – Provide subtle herbal notes that enhance the dish’s aromatic character.
- Salt and pepper – All dishes require salt and pepper as seasoning.
The Recipe How-To
Now that we have all our ingredients ready, it’s time to get cooking! Follow these simple steps to create a delicious and flavourful halibut braised in red wine.
Step 1: Sear your halibut fillets
Heat up a sauté pan over high heat. Season your halibut fillets with some salt and pepper. Once the pan is hot enough, add a little bit of oil and gently place your fillets in the pan. Leave them on one side for a few minutes until they are nicely browned, then flip them over and repeat on the other side. Once they are seared, remove them from the pan and set aside.
Step 2: Prepare the braising liquid
In the same sauté pan that you used to sear your halibut, turn down the heat to medium and add 2 tablespoons of butter. Once melted, add finely chopped shallots, 1 sliced carrot, and some chopped fennel if you have any on hand. Cook until the vegetables are softened but not browned.
Step 3: Add the red wine
Add about 1 cup of dry red wine to the pan with your cooked vegetables. Stir and cook for a few minutes until most of the wine has evaporated. Then, add 2 cups of chicken broth (or fish stock if available) and stir again.
Step 4: Braise the halibut
Now it’s time to add back in your seared halibut fillets into the sauté pan with the braising liquid. Make sure to spoon some of that delicious liquid over each fillet before covering the pan with a lid. Let it gently simmer for about 10-15 minutes or until your halibut fillets are fully cooked through.
Step 5: Finish it off
Once your halibut is fully cooked, remove them from the pan and set it aside on a warmed plate. Turn the heat up to high and reduce the liquid in the pan until it becomes thicker and saucy. Then, turn off the heat and add in finely chopped fresh parsley for added freshness.
Serve your halibut braised in red wine with some roasted root vegetables or braised leeks for a filling and comforting meal that is sure to satisfy your taste buds.
Substitutions and Variations
Looking to switch things up a bit with this wine-braised halibut recipe? There are countless variations and substitutions to play with, depending on your preferences and what you have available. Here are a few ideas to inspire you:
– Swap out the halibut fillets for another firm white fish, such as cod, haddock, or sea bass. A meatier fish like salmon could also work well if you adjust the cooking time accordingly.
– Not a fan of fennel? Try braising leeks instead for a milder flavor, or adding some chopped red cabbage for a pop of color and crunch.
– If you don’t have access to dry red wine, use white wine instead for a lighter, fresher flavor. You could also experiment with fortified wines like sherry or port for a different twist.
– Looking for a vegetarian option? Swap out the fish for pan-seared or roasted root vegetables. Sweet potatoes, parsnips, and beets would all be delicious in this dish.
– For a more Mediterranean-inspired take on this recipe, try adding olives, capers, and lemon zest to the braising liquid for a puttanesca-like sauce.
– If you don’t have an oven-proof skillet like a Le Creuset, you can transfer the braised halibut to a baking dish and finish it off in the oven.
The possibilities are endless – feel free to get creative and make this recipe your own!
Serving and Pairing
Once this halibut braised in red wine recipe is ready, I suggest serving it with a side of roasted or baked potatoes, as the flavors will complement each other perfectly. You could also consider pairing it with roasted root vegetables for a healthy and wholesome meal.
As for wine pairing, a dry red wine like a Cabernet Sauvignon or Merlot would make an excellent match to the dish. The rich and bold flavors of these wines will complement the halibut’s smooth texture while enhancing the red wine notes infused into the fish.
If you’re someone who enjoys white wine, consider serving poached halibut with a white wine sauce instead. The creamy and buttery notes from the sauce will pair well with the delicate flavors of the fish.
In terms of herbs and spices, I recommend garnishing the fillets with fresh parsley and a sprinkle of black pepper for an added burst of flavor. A side salad with red cabbage or leeks would also pair nicely to balance out the richness of the braised halibut.
Overall, this recipe provides endless opportunities for experimentation and creativity when it comes to pairing it with different sides and wines. Whichever way you choose to serve it, I hope it becomes one of your go-to dishes for hosting dinner parties or for a simple yet satisfying weeknight meal.
Make-Ahead, Storing and Reheating
Halibut braised in red wine is a recipe that can be made ahead of time, stored in the refrigerator, and reheated later without compromising its delicious taste. When it comes to making this dish ahead of time, there are several key steps to follow to ensure that the flavors blend and develop perfectly.
Firstly, once you have finished making the halibut braised in red wine, let it cool to room temperature. Then transfer it to an airtight container and place it in the refrigerator. It will last for up to three days. When reheating the dish, spoon some wine sauce over the fish and vegetables to prevent them from drying out during the reheating process.
To reheat, there are multiple methods you can choose from. For instance, you could use a slow cooker or a crockpot on low heat for about two hours. Alternatively, you could also use a microwave or an oven. If you decide to use an oven, preheat it to 350°F/175°C and bake for twenty minutes or until heated thoroughly.
When storing leftover wine sauce separately from the halibut fillets and vegetables in an airtight container in the refrigerator, the sauce will last for up to three days. You can also freeze the leftover wine sauce in freezer-safe containers for later use.
This magnificent meal is perfect for preparing ahead of time and serving at dinner parties or special occasions. The flavor-packed combination of halibut fillets brushed in a rich wine sauce with juicy vegetables makes it simple spectacular!
Tips for Perfect Results
When it comes to cooking halibut, it’s important to know the right techniques and tricks to ensure that you end up with tender and flavorful fish. Here are some tips for perfect results when making halibut braised in red wine.
Firstly, make sure to sear your halibut fillets properly before braising them. Searing the fish not only develops a nice crust on the exterior but also seals in the moisture, making it more succulent when cooked. Heat up your pan until it is very hot, then add a little bit of olive oil or butter before placing the fillets on it. Cook each side for 2-3 minutes until golden brown.
It is essential to choose good quality ingredients for this recipe as they will make all the difference in the final outcome. Specifically, pick a dry red wine with medium tannins such as Cabernet Sauvignon, Merlot or Pinot Noir, which will complement the flavor of halibut without overpowering its mildness.
Braising can be accomplished both on stovetop or in oven. Once you put everything in place, do not hurry while bringing them together, let them slowly cook for about 15-20 minutes that gives enough time for all flavors to blend well with each other developing stronger flavours.
If you’re short on time and want to serve a healthy meal, halibut can be prepared by pan-searing or baking it in the oven. This method preserves more of the natural flavor and texture of the fish and is also a great option for those who prefer a lighter version of this recipe.
Finally, don’t be afraid to experiment with different variations and additions: adding roasted root vegetables or braised leeks can take this dish to a whole new level. Keep in mind that serving halibut braised in red wine with a simple green salad tossed with fresh parsley or sautéed fennel is a classic pairing that will thrill your taste buds.
By following these tips, you can make a delicious and memorable halibut braised in red wine dish for your next dinner party or family meal.
After going through this recipe, I can confidently say that it deserves a spot in your weekly menu rotation. The bold flavors of the wine and herbs used to braise the halibut will leave you feeling incredibly satisfied while the dish remains healthy and protein-packed.
Not only is this Halibut Braised in Red Wine recipe simple and straightforward, but it is also adaptable to different dietary restrictions – dairy-free, gluten-free, and paleo-friendly. Plus, the variety of serving options and pairing suggestions leaves room for experimentation and creativity in the kitchen.
So go ahead, give this recipe a try – whether you decide to go with pan-seared halibut or roasted root vegetables on the side, braised ginger garlic wine or Sicilian-style braised Halibut – you won’t be disappointed. One thing is for sure: this Halibut Braised in Red Wine recipe is an elegant yet simple way to enjoy restaurant-quality fish at home.
Halibut Braised in Red Wine Recipe
- 5 tablespoons butter
- 1/4 cup chopped shallot
- 1 1/2 cups red wine
- 2 bay leaves
- 1 cup fish stock (homemade is best) or 1 cup chicken stock (homemade is best)
- 1 1/2 lbs halibut steak, 1 inch (or more)
- black pepper
- chopped fresh parsley, for garnish
- Put 3 tablespoons butter in a 10-or 12-inch skillet over medium heat.
- When the butter melts, add the shallot and cook, stirring occasionally, until tender, 2-3 minutes.
- Add the wine and bay leaves; increase heat to high, and cook until the mixture is reduced to about 1/2 cup, about 20 minutes.
- Add the stock and reduce to about 1 cup, about 10 minutes.
- Add the halibut along with some salt and pepper, turn the heat to low, and cover.
- Cook for about 10 minutes or until the halibut is tender (a thin-blade knife will pass through it with little resistance).
- Transfer the halibut to a warm plate and stir in the remaining butter, cooking and stirring until the sauce is smooth.
- Taste and adjust seasoning; pour the sauce over and around the fish, garnish and serve.
Add Your Own Notes
Recommended Recipes Just For You