Slices of St. Lawrence halibut seared in the pan and finished in the oven, served with a light fish-stock sauce, thinly sliced bell pepper and carrot. A classic dish that lets the natural delicacy of this noble Côte-Nord fish speak.
Prep time
10 min
Cook time
15 min
Servings
4 servings
Difficulty
Medium
Halibut is a delicate fish, so check it with the tip of a knife: the flesh should flake easily but stay pearly at the centre.
Preheat the oven to 190 °C.
Season the fish with salt and pepper and dust it with flour.
In a large ovenproof pan, heat the butter and vegetable oil over medium heat. Cook the fish for 8 minutes, or according to the thickness of the steaks, turning it 2 or 3 times during cooking.
Continue cooking in the oven for 6 minutes. Add the bell pepper and carrot. Season with salt and pepper. Cover and cook for 4 minutes over medium heat.
Stir in the fish stock, bring to a boil and cook for 1 minute.
Dissolve the cornstarch in the cold water. Stir into the vegetables and cook for 1 minute over low heat.
Nap the fish with the vegetable sauce. Finish with lemon juice and serve.
Whelks, Stimpson surf clams and all our fresh products are waiting for you at 152, rue Saint-Marcellin Ouest, Les Escoumins.
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