Halibut with Tequila & Jalapeño Sauce

Cooking With Nick Stellino
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Ingredients:

¼ teaspoon salt
¼ teaspoon pepper
1 teaspoon onion powder
¼ teaspoon paprika
4 fillets of halibut, 4 to 5 ounces each
2 tablespoons DaVinci® Extra Light 100% Pure Olive Oil
1 tablespoon softened butter
1 recipe Tequila & Jalapeño Sauce (see below).
3 tablespoons finely diced jalapeño pepper, for garnish

Tequila & Jalapeño Sauce:
2 tablespoons DaVinci® Extra Light 100% Pure Olive Oil
½ cup carrot, diced
½ cup celery, diced
½ cup white onion, chopped
1 garlic clove, finely chopped
2 tablespoons finely chopped jalapeño pepper
¼ cup freshly squeezed lime juice
2 teaspoons C&H® or Domino® Organic Blue Agave Nectar or 1 tablespoon C&H® or Domino® sugar
1 tablespoon chopped fresh parsley
¾ cup tequila
1 cup clam juice
2 cups chicken stock
2 tablespoons finely diced jalapeño pepper
1 tablespoon softened butter
Serves 4
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To prepare the halibut:
Make a spice mixture with the salt, pepper, onion powder and paprika. Brush a little olive oil over both sides of the fish; this will help the spices adhere to the fish and will help it cook more quickly. Sprinkle the spice mixture gently over both sides of the halibut fillets.
In a nonstick sauté pan, bring the 2 tablespoons olive oil to a sizzle over medium-high heat.
Reduce the heat to medium-low and add the halibut fillets. Cook 2½ to 3 minutes per side. During the last 2½ minutes of cooking, add the softened butter to the fish to baste and glaze it.
To prepare the Tequila & Jalapeño Sauce:
In a saucepan, add the olive oil and cook over medium-high heat until it starts to sizzle.
Add the carrot, celery, onion, garlic and chopped jalapeño pepper. Reduce the heat to medium and cook, stirring well, for 3 to 4 minutes.
Add the lime juice and agave nectar, and cook for 1 more minute. Add the parsley and tequila, and reduce by half (about 2 to 3 minutes), then add the clam juice and chicken stock. Bring to a boil over high heat, then reduce the heat to medium-low. Stir well and cook the sauce, covered, over low heat for 45 to 50 minutes.
Strain the sauce and bring to a boil over medium-high heat. Stir well and reduce by a third (about 8 minutes), then reduce the heat to low and cook the sauce, uncovered, for 5 more minutes.
Bring the sauce to a boil and add the diced jalapeño pepper and the softened butter. Turn off the heat and incorporate the butter into the sauce, stirring well.
To serve:
Serve the halibut in a dish, topped with the Tequila & Jalapeño Sauce and garnished with the finely diced jalapeño pepper.
©2013 Nick Stellino Productions