The holiday 5 lbs seem to have crept on already, and we’re barely in December. So I’m taking a break from marinating myself in eggnog and stuffing and such, and sharing this compartively light meal we enjoyed the other night, based on an Alfred Portale recipe, but using WAAAAY less butter, waaay more wine and one big filet. My sister picked up an enormous halibut filet at Santa Monica Seafood. Gorgeous. Sprinkled with salt and pepper and sautéed over high heat in some canola oil, about 4 minutes a side.
Meanwhile, I par-boiled some green beans and set aside on a platter. When the halibut was seared on both sides, I set on top of the green beans and covered it, then deglazed the pan with some white wine. Okay, quite a bit of white wine, which I cooked down for about 2 minutes. Then added a little bit of butter and some lemon juice for an additional hit of acid and tart, and then threw in some cherry tomatoes, chopped green onions and capers. Enjoy, and pretend there wasn’t butter involved.