Some of our favorite people in the ward are sadly moving in a couple weeks. Kylee and Cole Matson are the sweetest most genuine people. They are also so fun. They have a huge great dane dog that looks just like Scooby Doo and you can generally catch them almost everyday walking their dog and cute baby Park in front of our house. Whenever we see them strolling our direction our whole family, kids included, run out excited to greet them. Boy are we going to miss their regular walks past our house and our regular visits with them in the driveway. Luckily, because they had an abundance of halibut that Cole caught in Alaska that they weren’t particularly excited to move, we now have a freezer full of halibut to remember them by for months to come. I clipped this recipe from Cooks Illustrated a few months ago, and this halibut gave me the perfect excuse to test it out. I think it turned out delicious.
BRAISED HALIBUT WITH CARROTS AND CORIANDER
- 4 (6-8 oz) skinless, halibut fillets 3/4-1 inch thick
- salt and pepper
- 6 Tbsp unsalted butter
- 1 pound carrots, peeled and shaved with vegetable peeler lengthwise into ribbons
- 4 shallots, halved and sliced thin (I love shallots but don’t always have them on hand–a medium onion and 3 cloves of garlic can be substituted)
- 1/2 tsp ground coriander
- 1 1/2 tsp lemon juice, plus lemon wedges for serving
- 1 Tbsp minced fresh cilantro
- Sprinkle fish with 1/2 tsp salt.
- Melt butter in 12-inch skillet over low heat.
- Place fish in skillet, skinned side up, increase heat to medium, and cook, shaking pan occasionally, until butter begins to brown (fish should not brown), 3-4 minutes.
- Use spatula, carefully transfer fish to large plate, raw side down.
- Add the carrots, shallots, cordiander, and 1/2 tsp tsp salt to silent and cook, stirring frequently, until carrots begin to soften, 2-4 minutes.
- Add wine and bring to gentle simmer. Place fish, raw side down, on top of carrots.
- Cover skillet and cook, adjusting heat to maintain gentle simmer, until fish cooked through (10-14 minutes).
- Remove skillet from heat. Transfer fish and carrots to serving platter.
- Return skillet to high heat and simmer briskly until sauce is thickened, 2-3 minutes.
- Remove pan from heat, stir in lemon juice, and season with salt and pepper to taste.
- Spoon sauce over fish and sprinkle with parsley.
- Serve with lemon wedges.