In addition to the ABTs last night, I took out the last of the halibut from my Alaska fishing trip. I didn't take as many pictures, but the menu was pan seared halibut with a lemon/caper sauce, honey roasted carrots, and crispy roasted brussel sprouts. I had some extra shrimp from the ABT cook so I threw them in the pan, as well.
Lightly salt and peppered with coarse salt and fresh ground pepper.
Pan seared in butter and olive oil for a couple of minutes on each side with the lemon slices and shrimp being added after they were flipped. Removed from pan and then added the chopped garlic and sauted for no more than a minute. Added fresh squeezed lemon juice, capers, and 1/4 cup of chardonnay and reduced down. Added fresh butter to make a sauce then put fish back in.
Meanwhile, the carrots have been tossed with honey, rosemary, butter, coarse salt, and fresh ground pepper which was heated to make a glaze. Into a 400℉ oven for about 30 minutes to roast until caramelized, turning occasionally to coat carrots.
Fresh brussel sprouts were cut in half and tossed with olive oil, coarse salt, and fresh ground pepper. These were put into the oven to roast also until they get crispy and dark on the outside. They are served with reduced balsamic vinegar.
Not many before or during the cook pics, but here's the finished product
Lightly salt and peppered with coarse salt and fresh ground pepper.
Pan seared in butter and olive oil for a couple of minutes on each side with the lemon slices and shrimp being added after they were flipped. Removed from pan and then added the chopped garlic and sauted for no more than a minute. Added fresh squeezed lemon juice, capers, and 1/4 cup of chardonnay and reduced down. Added fresh butter to make a sauce then put fish back in.
Meanwhile, the carrots have been tossed with honey, rosemary, butter, coarse salt, and fresh ground pepper which was heated to make a glaze. Into a 400℉ oven for about 30 minutes to roast until caramelized, turning occasionally to coat carrots.
Fresh brussel sprouts were cut in half and tossed with olive oil, coarse salt, and fresh ground pepper. These were put into the oven to roast also until they get crispy and dark on the outside. They are served with reduced balsamic vinegar.
Not many before or during the cook pics, but here's the finished product