Halibut with Spanish Garlic-Shrimp Medley
This Halibut with Spanish Garlic-Shrimp Medley is an exquisite dish that marries the delicate flavor of halibut with a rich and aromatic garlic-shrimp sauce infused with Spanish influences. Originating from a Cuisine at Home magazine, this recipe encapsulates simplicity and elegance, making it perfect for special occasions or a weeknight dinner. The combination of succulent shrimp, vibrant lemon juice, and fresh parsley creates a delightful topping that contrasts beautifully with the seared fish. Serve it over a bed of sautéed spinach and alongside a baked potato for a meal that is as satisfying as it is visually appealing.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Olive oil
4 tablespoons (divided)
Halibut fillets
2 (fresh)
Garlic cloves
4 (sliced)
Red pepper flakes
1/4 teaspoon (to taste)
Bay leaf
1 (whole)
Medium shrimp
10 (peeled, deveined, halved lengthwise)
Dry sherry
4 tablespoons (for deglazing)
Lemon juice
2 (freshly squeezed)
Fresh parsley
4 tablespoons (chopped)
Instructions
1
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Carefully add the halibut fillets and sear each side for about 5 minutes, or until they are golden brown and just about cooked through. Remove the fillets from the skillet and keep them warm on a plate, covered with foil.
2
In the same skillet, add the remaining 3 tablespoons of olive oil. Stir in the sliced garlic, red pepper flakes, and bay leaf. Sauté for 1-2 minutes until the garlic is fragrant and turns a light golden color; be careful not to let it burn.
3
Add the shrimp to the skillet and cook for about 3 minutes until they are pink and opaque, stirring occasionally to ensure even cooking.
4
Pour in the dry sherry and lemon juice, stirring to deglaze the pan and incorporate any flavorful bits stuck to the bottom. Allow the mixture to simmer for an additional 1-2 minutes to reduce slightly.
5
Remove the skillet from heat and stir in the chopped parsley, mixing well to combine all the flavors.
6
To serve, plate the seared halibut and generously divide the shrimp and sauce over each filet. Accompany with a bed of fresh sautéed spinach and a baked potato for a complete, delicious meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Halibut with Spanish Garlic-Shrimp Medley?
It is an exquisite dish that marries the delicate flavor of halibut with a rich and aromatic garlic-shrimp sauce infused with Spanish influences.
What kind of fish is used in this recipe?
The recipe specifically calls for two fresh halibut fillets.
How many servings does this recipe provide?
Based on the ingredient list of two halibut fillets, the recipe typically serves two people.
How do you sear the halibut?
Heat one tablespoon of olive oil over medium-high heat and sear each side for about 5 minutes until golden brown.
How many garlic cloves are required?
The recipe requires 4 garlic cloves, which should be sliced.
What type of shrimp should be used?
The recipe calls for 10 medium shrimp, which are peeled, deveined, and halved lengthwise.
What is the role of dry sherry in this dish?
Dry sherry is used to deglaze the pan and incorporate flavorful bits from the bottom into the sauce.
How much olive oil is needed in total?
A total of 4 tablespoons of olive oil is used, divided between searing the fish and making the sauce.
What provides the heat in the garlic-shrimp medley?
The heat comes from 1/4 teaspoon of red pepper flakes, which can be adjusted to taste.
How long should the garlic be sauteed?
Sauté the sliced garlic for 1 to 2 minutes until fragrant and light golden, being careful not to let it burn.
What fresh herb is added at the end?
Four tablespoons of chopped fresh parsley are stirred in once the skillet is removed from the heat.
What is the recommended way to serve this halibut?
It is recommended to serve the halibut over a bed of sauteed spinach with a baked potato on the side.
How long do the shrimp take to cook?
The shrimp cook for approximately 3 minutes until they are pink and opaque.
Is there a specific source for this recipe?
Yes, this recipe originates from a Cuisine at Home magazine.
How do you prepare the lemon juice?
The recipe requires the juice of 2 lemons, freshly squeezed.
When should the bay leaf be added?
The bay leaf is added to the skillet along with the garlic and red pepper flakes.
How do you keep the halibut warm while preparing the sauce?
Place the seared fillets on a plate and cover them with foil to retain heat.
What is the first step of the instructions?
The first step is to heat 1 tablespoon of olive oil in a skillet and sear the halibut fillets.
How much red pepper flakes should I use?
The recipe suggests 1/4 teaspoon, but specifies 'to taste' so you can adjust the spice level.
Is this recipe suitable for weeknight dinners?
Yes, its simplicity and elegance make it perfect for both weeknight meals and special occasions.
How should the shrimp be sliced?
The 10 medium shrimp should be halved lengthwise after being peeled and deveined.
What is the total simmering time for the sauce?
After adding the sherry and lemon juice, the sauce should simmer for an additional 1 to 2 minutes.
What color should the halibut be after searing?
The fillets should be a golden brown color.
Can I use frozen halibut?
While the recipe specifies fresh fillets, you can use frozen halibut if it is thoroughly thawed and patted dry.
How many ingredients are in this recipe?
There are 9 main ingredients in this recipe.
What temperature should the skillet be for searing?
The skillet should be heated over medium-high heat.
Is the lemon juice added before or after the shrimp?
The lemon juice is added after the shrimp have cooked for about 3 minutes.
What is the final step before plating?
The final step is to remove the skillet from heat and stir in the chopped fresh parsley.
Does the recipe use a specific type of sherry?
Yes, it specifically calls for dry sherry.
How do you divide the shrimp medley?
The shrimp and sauce should be divided generously over each of the two seared halibut fillets.