Portly Cooks | Pan Seared Wild Halibut, Butterbean Mash, Samphire and Paprika Butter Sauce

Halibut with Paprika Sauce

Halibut the king of the sea, its chunky and somewhat of a luxury fish but it is dead good and worth the extra little splurge for a good meal!

  • 200g Wild Halibut
  • 1 tbsp Butter
  • 1 tsp Smoked Paprika
  • ½ tsp Garlic Powder
  • 1 tsp Balsamic Vinegar
  • 1 tsp Worcestershire Sauce
  • 70g Samphire
  • 1 small tin Butterbeans

This is a multi-pan endeavour. In small boiling water cook the butterbeans for about 3 minutes on a rolling boil and the leave to one side. The same for the samphire but for around 2 minutes, leave the butterbeans and samphire in the hot water this will finish the cooking process.

Zap the butter in the microwave and add the paprika, balsamic, Worcestershire sauce and garlic powder. Give it all a good mix around and leave to one side.  In a hot pan cook the halibut for about 3 minutes on either side.

Just before the fish is done cooking, drain the butterbeans and samphire. Mash the butterbeans and plate them and the samphire side by side.  Place the fish on top and drizzle over the sauce.



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