This past weekend I did another demo at the my local Fresh Market. I am almost at the end of this year's run. We are only allowed to do demos 10 months of the year. I didn't understand this until one of the other demonstrators explained to me how crazy things are there during November and December. I will seeing my regular attendees, but will be excited to see them in January when we start up again.
I was put into an awkward situation on Friday when I got a call from one of the assistant managers who told me that we couldn't get the fish I needed for my demo. So we had to make a last minute substitution. Thankfully, it worked beautifully!
Below is the recipe that I made for the demo. It only had a few ingredients and was super easy to make. I am not sure if this ingredient is available all over the country so I will make suggestions how you can alter the recipe.
Seared Halibut with Scallion and White Wine Sauce
Makes 4 portions
5 scallions, sliced on the bias
1 tomato, large and diced
2 TBS lemon juice, fresh
4-7 ounce 1" thick Halibut
salt and pepper to taste
2 TBS canola oil
1 TBS capers, drained
1/2 cup unsalted butter
1/2 cup Sauvignon Blanc or other dry white wine (Chardonnay would be great)
Season halibut on both sides with salt and pepper. In a 12-inch saute pan, heat oil over medium-high heat. Cook one side of fish for about 3 minutes (until lightly browned). Turn fish, reduce heat to medium. Cook approximately 4 minutes longer, until fish is opaque in center and browned on both sides. Set aside and cover to keep warm.
Pour off any oil in pan and add wine and lemon juice. Raise heat to high and deglaze pan by scraping the bottom of the pan with a wooden spoon. Cook until sauce reduces by half, about 2 minutes. Reduce heat and stir in butter, one slice at a time. Add scallions, capers and tomato. Season with salt and pepper and pour over fish on platter. Serve immediately.
Since there was no Halibut available I decided to use scallops. I wanted something more upscale for my target audience. If Halibut isn't available or scallops either, you can substitute any mild white fish such as Flounder or Tilapia.