Pan Seared Halibut With Clam Chowder Sauce
Pan Seared Halibut With Clam Chowder Sauce

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, pan seared halibut with clam chowder sauce. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Pan Seared Halibut With Clam Chowder Sauce is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Pan Seared Halibut With Clam Chowder Sauce is something that I have loved my entire life.

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To begin with this particular recipe, we must first prepare a few components. You can have pan seared halibut with clam chowder sauce using 17 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Pan Seared Halibut With Clam Chowder Sauce:
  1. Make ready 1 1/2 lb skinless haibut fillets or any mild white fish fillets
  2. Make ready 1/2 cup flour mixed with 1/2 cup grated parmesan cheese seasoned with 1/2 teaspoon pepper and 1 teaspoon cajun seasoning
  3. Prepare 1/2 cup mayonnaise
  4. Make ready 24 fresh littleneck clams
  5. Prepare 1 8 ounce jar clam juice
  6. Take 6 slice bacon
  7. Prepare 1 small onion, chopped
  8. Take 2 minced garlic cloves
  9. Prepare 1/2 stalk celery, thin sliced
  10. Prepare 1/2 sliced carrot thin sliced
  11. Take 2 medium red potatos, peeled and diced
  12. Get 1 cup heavy cream
  13. Take 1 tsp fresh lemon juice
  14. Take 1/2 tsp black pepper and salt to taste
  15. Make ready 1 tsp hot sauce, such as franks brand
  16. Make ready 1/2 tsp cajun seasoning
  17. Take 4 sliced green onions

In a large saucepan, melt butter over medium heat. Add celery, carrots and onion; cook and stir until tender. Stir in flour and pepper until blended; gradually add milk, broth, water and chicken base. In a large flat skillet (do not use a ridged pan), pour light olive oil or vegetable oil, tilting pan to spread evenly.

Steps to make Pan Seared Halibut With Clam Chowder Sauce:
  1. COOK CLAMS
  2. Scrub clams to remove any sand. In a large saucepan bring clam juice to a simmer add clams and cook just until they open, about 5 minutes, remove to a plate and cover to keep warm, strain clam cooking liquid amd reserve.
  3. MAKE SAUCE
  4. Cook bacon in saucepan until crisp, remove to paper towels and reserve. Add onion, garlic, celery, carrot and potatos to pot soften a few minutes then add reserved clam juice, cream, lemon juice, pepper, cajun seasoning and hot sauce bring to a boil then lower heat to a simmer and cook until potatos are tender, about 10 minutes. Keep sauce warm.
  5. COOK FISH
  6. In a large skillet heat 1 tablespoon oil and 1tablespoon butter. Brush fish fillets in both sides lightly with mayonnaise, dredge in flour/ parmesan mixture, shake off excess. Place fish in hot skillet do not crowd them and sear both sides turning once until golden and cooked through. The timing depends on the thickness of your fillets.
  7. TO ASSEMBLE
  8. On each plate add some sauce then top with a fish fillet and place clams around fish. Garnish with green onions and reserved bacon, crumbled.

Warm over high heat until smoking, then add fish fillets. Brush top and sides with marinade. Brush top and sides with marinade again. Add the mushrooms and leeks and season lightly with salt and pepper. Add the broth, raise the heat to medium high, and bring to a boil.

So that’s going to wrap this up with this special food pan seared halibut with clam chowder sauce recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!