Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, pan seared halibut with clam chowder sauce. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Pan Seared Halibut With Clam Chowder Sauce is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Pan Seared Halibut With Clam Chowder Sauce is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to 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 that.
The ingredients needed to make Pan Seared Halibut With Clam Chowder Sauce:
- Prepare 1 1/2 lb skinless haibut fillets or any mild white fish fillets
- Prepare 1/2 cup flour mixed with 1/2 cup grated parmesan cheese seasoned with 1/2 teaspoon pepper and 1 teaspoon cajun seasoning
- Prepare 1/2 cup mayonnaise
- Make ready 24 fresh littleneck clams
- Prepare 1 8 ounce jar clam juice
- Take 6 slice bacon
- Take 1 small onion, chopped
- Prepare 2 minced garlic cloves
- Get 1/2 stalk celery, thin sliced
- Make ready 1/2 sliced carrot thin sliced
- Make ready 2 medium red potatos, peeled and diced
- Take 1 cup heavy cream
- Take 1 tsp fresh lemon juice
- Make ready 1/2 tsp black pepper and salt to taste
- Get 1 tsp hot sauce, such as franks brand
- Make ready 1/2 tsp cajun seasoning
- Prepare 4 sliced green onions
Instructions to make Pan Seared Halibut With Clam Chowder Sauce:
- COOK CLAMS
- 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.
- MAKE SAUCE
- 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.
- COOK FISH
- 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.
- TO ASSEMBLE
- 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.
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