ROASTED HALIBUT & ZUCCHINI WITH BUTTER SAUCE

ROASTED HALIBUT & ZUCCHINI WITH BUTTER SAUCE image

Categories Fish

Yield 4 servings

Number Of Ingredients 9

Previous Next

1 1/2 lbs. skinless halibut fillet, cut in 4 equal pieces
2 tsp. olive oil
coarse sale and ground pepper
1 lb. zucchini, cut diagonally into 3/4-inch pieces
1 T. minced onion
1 T. white wine vinegar
1 T. dry white wine
1/2 cup chilled butter, cut into 8 T.
1 T. chopped fresah flat leaf parsley

Steps:

1 Preheat oven-500oF. Pat halibut dry; rub with 1 tsp. oil, and season with s & p. Arrange fillets several inches apart on a 10x15 inch rimmed baking sheet. 2 In a small bowl, toss zucchini with the remaining 1 tsp oil; season with s & p. Arrange zucchini around fish on sheet. Roast in oven, rotating sheet once, until zucchini is cooked through, and fish flakes easily, 10-12 minutes. 3 While fish roasts, combine onion, vinegar, wine and 1/4 c. water in a small saucepan; bring to a boil. Reduce heat to medium; simmer until almost all of the liquid has evaporated, 5-7 minutes. Reduce heat to low; whisk in butter, 2 T. at a time, letting each addition melt before adding next. Stir in parsley, season with s & p. Spoon butter sauce over halibut and zucchini and serve immediately. The butter sauce will keep warm for no more than 30 minutes. If not serving immediately, place in a warm spot.