Today's Dinner recipe, Halibut served on a bed of napa cabbage

Seared Halibut served on Napa Cabbage and sherry sauce

Ingredients:

2             Fillets of Halibut approximately 6 to 8 ounces each

2             4 cups napa cabbage

2             Tablespoons Heavy cream (Optional)

½            Sherry wine

2             Tablespoons  olive oilto sear the Fish

1             Tablespoon olive to sautee napa cabbage
1/2           Cannellini beans

Instructions:

Chop the the thickest part of the napa cabage cross wise.  Sautee the cabagge  in a pot with olive oil.  Season with salt and pepper and cook   for approximately 5 minutes then add ¼ cup water  and cook for about 7 to 10 minutes until tender.  While the cabagge cooks, season the fillets with olive oil, salt & pepper.  Heat a stainless steel pan then add the olive oil and immediately place the seasoned fish on pan to sear. Cook for about 5 minutes on each side to form a nice golden crust on the outside of the fish.  


For faster cooking after you have cooked one side of the fish for 5 minutes turn the fillet and cook for about 3 minutes then cover the pan and reduce the heat to medium.  The steam will help the fish cook.   Remove the fish from the pan and set aside and cover with foil paper to keep warms.   Reduce the heat to medium low and add the sherry to deglaze the pan.   Simmer for about 2 minutes then season with salt and pepper.  Slowly start adding the cream, stirring continuously until the sauce thickens.  Remove from Heat.     

Once the napa cabagge has cooked strain the liquid and return to the pot then add the cannellini beans.

To plate the dish simply place the napa cabbage sprinkled with butterbeans.  Then sprinkle with about 2 tablespoons of the sherry sauce on the top of the cabbage and top with the fish.

The total time you will need for this dish is about 15 minute!   
Recipe courtesy of
Martha Greenwald
Martha's Good Nature