- Prep Time: 45m
- Cook Time: 1h
- Serves: 4
- Category: Entrees
Ingredients
Shrimp Jus
- 8 oz bacon, cubed
- 8 oz Andouille sausage, cubed
- 1 large onion, diced
- 1 fennel bulb, diced
- 10 garlic cloves, diced
- 3 shallots, diced
- 2 bunches tarragon, finely chopped
- 1 bunch thyme, finely chopped
- 7 oz can tomato paste
- 2 c cream sherry
- 8 c shrimp stock
- 4 oz cold butter, cubed
Halibut
- kosher salt, as needed
- 4 halibut T-bones (12-14 oz each)
- clarified butter, as needed
- 1/2 c Andouille sausage, diced
- 1 c cooked butter beans
- 1/4 c pickled okra, cut into small slices
- 1 c boiled peanuts, shelled
- 1/4 c pickled pearl onions
- 10 baby tomatoes, blanched and peeled
- 2 tbsp. butter
- 1 freshly squeezed lemon
- fresh tarragon
- prepared rice grits, for serving
- shrimp jus, for serving
- Parmesan, for garnish
Instructions
Shrimp Jus
- Cook the bacon and sausage over medium heat until the fat begins to render.
- Add the vegetables and herbs, cooking slowly until they begin to gain color.
- Add the tomato paste and gently brown, and add the sherry to deglaze the pan. Reduce by half, then add the shrimp stock. Bring to a simmer and cook for 1 hour.
- Strain the mixture through a fine strainer, discarding all strained items. Reduce the sauce by half over medium heat.
- Whisk in the butter until smooth. Set aside.
Halibut
- Season the halibut with salt and preheat the oven to 400 F.
- In a hot cast iron skillet with clarified butter, place the halibut’s “pretty side” down and move around to make sure it does not stick. Sear the halibut on one side for 2-3 minutes until golden brown.
- Flip the halibut and place it in the preheated oven for 3-4 minutes.
- Sauté the Andouille sausage and add the butter beans, peanuts, okra, onions and tomatoes to gently warm.
- Remove the halibut from the oven, and add the butter, tarragon and lemon juice to the pan to baste the fish.
- To serve, place the halibut on top of rice grits, or side of choice, and spoon the vegetables over the top. Drizzle the shrimp jus over top and around the halibut.
