Braised Halibut with Carrots and Coriander for Two
Braising is not just for tough roasts. It can also give you supple, perfectly cooked fish—with a vegetable side and a silky sauce, to boot.
Keywords
- Main Courses
- Fish & Seafood
- For Two
- Weeknight
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Skillet
- Stove
- Spatula
- Plate
- Serving platter
- Individual plates
- Aluminum foil
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 2 (6- to 8-ounce) skinless halibut fillets, 3/4 to 1 inch thick
- Salt
- pepper
- 3 tablespoons unsalted butter
- 3 carrots, peeled and shaved with vegetable peeler lengthwise into ribbons
- 2 shallots, halved and sliced thin
- 1/4 teaspoon ground coriander seed
- 1/3 cup dry white wine
- 3/4 teaspoon lemon juice, plus lemon wedges for serving
- 1 1/2 teaspoons minced fresh cilantro
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