Please select the state to which you would like to have your wine shipped. If your state is not listed on the drop-down below, we regret that we are unable to ship to you at this time.

By clicking "Verify" you acknowledge that you are at least 21 years old.
You must select a state to continue.
Print This Page

Halibut with Braised Romaine & Cumin Brown Butter

FOOD & WINE Wine Club Halibut with Braised Romaine & Cumin Brown Butter FOOD & WINE Wine Club Halibut with Braised Romaine & Cumin Brown Butter
To keep halibut moist, chef Chris Cosentino of San Francisco’s Incanto sears it in cuminspiked brown butter.
Servings: 4
Total Time: 45 minutes
1 pound new potatoes
2 serrano chiles, one halved lengthwise, one seeded and thinly sliced
3 mint sprigs—leaves chopped, stems reserved
Kosher salt
1/4 cup extra-virgin olive oil
12 large radishes, quartered lengthwise
Freshly ground pepper
2 small romaine hearts—large inner leaves halved lengthwise and small leaves left whole
1/2 cup low-sodium chicken broth
4 tablespoons unsalted butter
Four 6-ounce skinless halibut fillets
3/4 teaspoon ground cumin
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1. In a medium saucepan, cover the potatoes with water. Add the halved serrano, the mint stems and a generous pinch of salt and bring to a boil. Cook over moderate heat until the potatoes are tender, about 10 minutes. Drain the potatoes and let cool slightly; discard the chile and mint stems. Cut the potatoes in half.

2. In a very large skillet, heat 2 tablespoons of the oil. Add the radishes and a generous pinch each of salt and pepper and cook over moderately high heat until just softened, 1 to 2 minutes. Fold in all of the romaine and the sliced serrano. Add the broth and cook over moderate heat, tossing, until the lettuce is just wilted and the radishes are crisp-tender, about 4 minutes. Stir in the potatoes and the chopped mint and season with salt and pepper; transfer to a bowl and keep warm.

3. Wipe out the skillet and melt the butter in the remaining 2 tablespoons of oil. Season the halibut with salt and pepper and cook over moderate heat until the butter is golden and the fish is browned on the bottom, 3 minutes. Turn the fish. Add the cumin to the butter and cook, spooning the butter over the fish until just cooked through, about 3 minutes. Transfer to plates; spoon the vegetables alongside. Add the lemon zest and juice to the skillet; season with salt and pepper. Spoon the brown butter over the fish and vegetables and serve.