Wonderful Weeknight Dining – Make any day taste like Sunday
Lemon Butter Sauce
1/2 cup white wine
1/4 cup fresh lemon juice
8 tablespoons whipping cream
3/4 teaspoon fresh garlic, chopped
turmeric, to taste
salt, to taste
white pepper, to taste
8 tablespoons unsalted butter, diced
4 teaspoons olive oil
4 halibut filets (6-8 ounces each)
2 tablespoons olive oil
2 small zucchini, cut into 1/4-inch strips
2 small yellow squash, cut into 1/4-inch strips
2 small red peppers, washed, seeded and sliced into strips
2 cups Idahoan Signature Russets Mashed Potatoes (from 16.23-ounce package)
For lemon butter sauce, add white wine, lemon juice, cream, garlic, turmeric, salt and pepper to saute pan. Heat on high heat and reduce to half its original volume.
While lemon sauce is reducing, prepare fish and vegetables.
Once reduced, remove from heat and swirl in diced butter.
For halibut, heat non-stick skillet on medium-high heat with olive oil. Season halibut with salt and pepper. Sear until deep golden brown, approximately 5 minutes each side. Remove from heat and cover with foil.
For vegetables, add olive oil to skillet over medium-high heat. Saute zucchini, squash and pepper until crisp-tender, about 2-3 minutes. Keep warm.
For potatoes, prepare mashed potatoes following package instructions.
To serve, plate mashed potatoes, vegetables and halibut. Drizzle halibut with lemon butter sauce and garnish with lemon zest and fresh herbs.
Note: Haddock or striped bass can be substituted for halibut.