Simple Way to Make Ultimate Pan Seared Halibut With Clam Chowder Sauce

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, pan seared halibut with clam chowder sauce. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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Cook bacon in saucepan until crisp, remove to paper towels and reserve. Ingredients of Pan Seared Halibut With Clam Chowder Sauce. Pan Seared Halibut With Clam Chowder Sauce instructions. Scrub clams to remove any sand.

To begin with this 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 it.

The ingredients needed to make Pan Seared Halibut With Clam Chowder Sauce:

1. Prepare 1 1/2 lb skinless haibut fillets or any mild white fish fillets
2. Make ready 1/2 cup flour mixed with 1/2 cup grated parmesan cheese seasoned with 1/2 teaspoon pepper and 1 teaspoon cajun seasoning
3. Prepare 1/2 cup mayonnaise
4. Take 24 fresh littleneck clams
5. Get 1 8 ounce jar clam juice
6. Get 6 slice bacon
7. Make ready 1 small onion, chopped
8. Get 2 minced garlic cloves
9. Get 1/2 stalk celery, thin sliced
10. Prepare 1/2 sliced carrot thin sliced
11. Take 2 medium red potatos, peeled and diced
12. Take 1 cup heavy cream
13. Take 1 tsp fresh lemon juice
14. Take 1/2 tsp black pepper and salt to taste
15. Take 1 tsp hot sauce, such as franks brand
16. Make ready 1/2 tsp cajun seasoning
17. Make ready 4 sliced green onions

Drizzle a little of the sauce for halibut over the plate, top with fish, then drizzle more sauce on top. In a large saucepan, melt butter over medium heat. Add celery, carrots and onion; cook and stir until tender. Stir in flour and pepper until blended; gradually add milk, broth, water and chicken base.

Steps to make Pan Seared Halibut With Clam Chowder Sauce:

1. COOK CLAMS
2. 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.
3. MAKE SAUCE
4. 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.
5. COOK FISH
6. 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.
7. TO ASSEMBLE
8. 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.

Add celery, carrots and onion; cook and stir until tender. Stir in flour and pepper until blended; gradually add milk, broth, water and chicken base. Once the halibut is cooked through, remove the filets from the pan. Then sauté chopped garlic for a few moments, add a splash of white wine to deglaze the pan, then add lemon juice, capers and parsley, smooth out with butter - and your simple pan sauce is done. Melt the butter in a pan.

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