Halibut Provencal
Recipe created by Chef Kris Chavez, Fleming’s Prime Steakhouse & Wine Bar, The Domain, Austin, TX
Ingredients for serving 2:
1 tomato diced
1 yellow onion, diced
1 red bell pepper, diced
1 T capers
1 clove garlic, minced
1 T thyme
1 T minced rosemary
½ c Chardonnay
1 T olive oil
¼ t Kosher salt
1 bunch fresh chopped parsley (or substitute generous amount of chopped and slightly steamed Kale/Mustard Greens)
8 oz halibut filet
3/4 c rice*
Preparation:
In a sauce pan, add olive oil and place on medium heat. Add garlic and cook for 5 minutes: take care to not burn!
Add onion and red bell pepper. Cook for 6 minutes. Add capers, tomato, thyme, rosemary and salt—cook for 3 minutes
Add wine and simmer for 12 minutes
While the sauce is reducing, pan sear halibut in olive oil (or butter) in a separate pan for 3 minutes. Then flip over and repeat.
Turn off heat on sauce.
On individual plates, spoon rice, cover with sauce, then add the greens and finally place the halibut on top.
Notes:
3/30/2019 I doubled these ingredients for the Provencal sauce to feed 4 and used 1.68 lb (26.9 oz) halibut (6.7 oz each is a bit much, 4 oz each would be better).
4/8/2019 1.5 lbs of halibut, equally divided for 6, was about right.8/13/2020 1.0 lb of halibut, equally divided for 4, 1.5 lg tomatoes, 1 very lg yellow onion, and dried rosemary leaves (which don't mince easily).
8/13/2020 1.0 lb halibut for 4, 1.5 lg tomatoes, 1 very large yellow onion, and dried rosemary (very messy to mince).
*For 6, used 2 c brown basmati rice, 6 c water, cooking time in rice cooker ~1-h