Pan Seared Halibut with Creole Sauce

On this weeks Taste of Retirement, we're making a pan seared halibut with creole sauce over top a bed of seared broccoli rabe! For this halibut recipe, we started with the five classical mother sauces, also know as, the mother sauces of french cuisine, and used a basic tomato sauce that we turned into our creole sauce. Now there are many creole sauce recipe for fish out there, all of which should start with a tomato sauce base.

Just like with many other pan searing recipes, people get intimidated by things that they havent done before, and a pan seared halibut with skin is one of those things. Don't worry, it's still pretty easy to do, you just want to season both sides and start with the skin side down. Just like with salmon, after you sear the skin side, you can easily pull the skin off the fish, thus making it just like a pan seared halibut filet you would normally opt for. Again, if you do prefer no skin on your halibut filet, just head to your local fishmonger and they can remove the skin for you, plus they are likely the best way to get fresh halibut or fresh fish near you.

We hope you give our pan seared halibut recipe a try for yourself as well as our creole sauce recipe and let us know what you think. Not to mention, we hope you check out our five classical mother sauces video to learn sauce basics for almost any dish you make!

Видео Pan Seared Halibut with Creole Sauce канала Strategic Wealth Designers