Pan-seared Halibut with Shrimp Succotash

Pan-seared Halibut with Shrimp Succotash
Photo by Ralph Anderson


  • ¼ teaspoon freshly ground black pepper
  • Beurre Blanc
  • Shrimp Succotash
  • ½ teaspoon kosher salt
  • 2 tablespoons vegetable oil
  • 6 (6-ounce) halibut fillets

Sprinkle fillets evenly with salt and pepper.Heat oil in a large skillet over medium-high heat until hot. Add fillets, in batches, and cook 3 minutes on each side or until fish flakes with a fork. Place fillets on a serving platter. Spoon Shrimp Succotash over fillets, and drizzle with Beurre Blanc.

View full recipe at My Recipes


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