Ted Walter of Passionfish
This simple and buttery sauce matches perfectly with succulent halibut.

Pacific Halibut with Green Peppercorn Butter Sauce

By Ted Walter

Serves 4 people

INGREDIENTS:

2 bay leaves

1 tsp. green peppercorn (pureed)

1 tsp. capers (pureed)

1 cup white wine

1/2 cup white wine vinegar

2 Tbsp. shallots, purred

3 Tbsp. heavy cream

4 oz. butter, cold

salt and pepper, to taste

2 lbs. Pacific Halibut Fillet

1 cup white wine

DIRECTIONS:

• Season the fish with salt and pepper. Place the halibut in a baking pan that just fits the fish.
• Add a cup of white wine and a bay leaf on each filet.
• Cover with foil and bake at 350 for 15 minutes, until the halibut begins to flake and is no longer translucent.
• Place green peppercorns, capers, 1 cup white wine, vinegar, shallots, and heavy cream in sauce pan and reduce to a third over high heat.
• Turn heat low and whisk in cold butter slowly.
• Remove from heat when butter is incorporated.
• Season with salt and pepper.
• Serve on top of fish.

Photo by Arnold Gatilao via Wikimedia Commons, Creative Commons License