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Roasted halibut steak with a potted shrimp and vermouth sauce, served with new potatoes and runner beans
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Roasted Halibut in a Potted Shrimp Sauce Recipe

This simple but stunning recipe features a beautiful, thick cut halibut steak that is simply roasted in the oven before being served with a delicious potted shrimp and dry Vermouth sauce.
Course Main Course
Cuisine Modern British
Keyword baked halibut, roasted halibut, roasted halibut with potted shrimp
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 Servings
Calories 488kcal
Author Brian Jones

Ingredients

  • 2 Thick Cut Halibut Steaks 400-450g Total (Try and get halibut with the skin on, even though it will be removed later)
  • 1 teaspoon Neutral Cooking Oil
  • ½ teaspoon Salt
  • 1 Small-Medium Echalion or Banana Shallot 35g
  • 125 ml Vermouth ½ Cup
  • 100-125 g Potted Shrimp 4oz
  • 1 Handful Fresh Parsley

Instructions

  • Rub the halibut fillets with the oil and then season them with salt.
  • Heat a 25cm or 10" frying pan over a high heat, then sear the halibut (presentation side only) for 3 minutes.
    Then transfer the fish to a baking tray and place it into an oven, preheated to 200°C or 395°F and cook for 13-17 minutes, depending on the thickness of your fish.
    You are looking for an internal temperature of around 52°C or 125°F before resting.
  • Whilst the fish is cooking, return the pan to a medium heat, and scrape a little of the butter from the top of the potted shrimp, and add it to the pan.
  • Add the shallots to the pan and cook for a couple of minutes to soften, stirring regularly.
  • Pour in the Vermouth and reduce by half to two-thirds.
  • Add the potted shrimp, reduce the heat to low, and gently heat through, then keep this sauce warm whilst you are waiting for the fish to finish.
    Now is a good time to have a taste and add salt if needed; it likely will not be.
  • When the fish is cooked, remove it from the oven and rest for 2-3 minutes.
  • Whilst the fish is resting, add the parsley to the sauce and stir.
  • Serve the fish and spoon over the potted shrimp and Vermouth sauce.

Nutrition

Serving: 1 | Calories: 488kcal | Carbohydrates: 5g | Protein: 47g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 200mg | Sodium: 1066mg | Potassium: 1091mg | Fiber: 1g | Sugar: 3g | Vitamin A: 941IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 1mg
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