Es Made this for Greg's mom for Mother's Day, I was mostly the Sous Chef but it was am amazing entree, and those Veggies didn't cut themselves!
2-1/2 lbs of Halibut, Cut in 2 in strips
1 tsp Salt
1/2 tsp pepper
2 Tbsp Olive Oil
1 Tbsp Unsalted Butter
1/4 lb Pancetta, Cut into 1/2 in pieces
1 Medium Onion, Finely Chopped
2 Stalks Celery, Finely Chopped
1 Medium Carrot, Finely Chopped
2 Cloves Garlic, Very Finely Chopped
1/4 tsp Thyme
1 Tbsp Flour
2 - 1/2 Cups Chicken Broth
2/3 Cup Amber Ale
1/2 Lemon, Zested and Juiced
1 Medium Parsnip, Diced
1 Medium Sweet Potato, Diced
1/4 Cup Heavy Cream
1/2 Head Escarole, Chopped
Pat the Halibut dry and sprinkle with 1/2 tsp Salt and 1/4 Pepper. In a large pan heat 1 Tbsp of Oil and 1-1/2 tsp Butter over a medium-high heat. Lightly brown both sides of the half Fish (do not cook through). Repeat with remaining Tbsp of Oil and 1-1/2 tsp of Butter. Set aside.
Reduce heat to medium. In the same saute pan, add the Pancetta and cook until browned. Pour off all but 2 Tbsp of fat in the pan. Add the Onion and remaining 1/2 tsp of Salt and 1/4 tsp of Pepper, cook stirring occasionally, for 3 minutes. Add the Celery and Carrot, cook stirring occasionally, for 4 minutes. Stir in Garlic and Thyme, cook for 1 minute. Add the Flour and stir for 3 minutes.
Slowly stir in the Broth, Ale, and Lemon Juice. Bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in the Parsnip and Sweet Potato and cook until tender, 10-15 minutes. Add the Cream and Escarole and cook stirring until Escarole is slightly wilted.
Return the Halibut and any juices to the pan. Cover the pan, reduce the heat and simmer gently unto the Halibut is barely cooked though, 4 to 6 minutes. Taste and adjust seasoning as needed. Garnish with Lemon Zest and serve immediately.
We served it with a Cheesy Asparagus Risotto and Sauteed Yellow Squash, Zucchini, and Red Onion.
Our other Sous Chef: Dara