Recipe of Speedy Pan Seared Halibut With Clam Chowder Sauce

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, pan seared halibut with clam chowder sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Pan Seared Halibut With Clam Chowder Sauce is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Pan Seared Halibut With Clam Chowder Sauce is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook pan seared halibut with clam chowder sauce using 17 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Pan Seared Halibut With Clam Chowder Sauce:

1. Take skinless haibut fillets or any mild white fish fillets
2. Take flour mixed with 1/2 cup grated parmesan cheese seasoned with 1/2 teaspoon pepper and 1 teaspoon cajun seasoning
3. Take mayonnaise
4. Prepare fresh littleneck clams
5. Make ready 8 ounce jar clam juice
6. Prepare bacon
7. Prepare onion, chopped
8. Take minced garlic cloves
9. Make ready celery, thin sliced
10. Take sliced carrot thin sliced
11. Make ready red potatos, peeled and diced
12. Take heavy cream
13. Get fresh lemon juice
14. Make ready black pepper and salt to taste
15. Prepare hot sauce, such as franks brand
16. Make ready cajun seasoning
17. Make ready sliced green onions

Instructions to make Pan Seared Halibut With Clam Chowder Sauce:

1. COOK CLAMS
2. Scrub clams to remove any sand. In a large saucepan bring clam juice to a simmer add clams and cook just until they open, about 5 minutes, remove to a plate and cover to keep warm, strain clam cooking liquid amd reserve.
3. MAKE SAUCE
4. Cook bacon in saucepan until crisp, remove to paper towels and reserve. Add onion, garlic, celery, carrot and potatos to pot soften a few minutes then add reserved clam juice, cream, lemon juice, pepper, cajun seasoning and hot sauce bring to a boil then lower heat to a simmer and cook until potatos are tender, about 10 minutes. Keep sauce warm.
5. COOK FISH
6. In a large skillet heat 1 tablespoon oil and 1tablespoon butter. Brush fish fillets in both sides lightly with mayonnaise, dredge in flour/ parmesan mixture, shake off excess. Place fish in hot skillet do not crowd them and sear both sides turning once until golden and cooked through. The timing depends on the thickness of your fillets.
7. TO ASSEMBLE
8. On each plate add some sauce then top with a fish fillet and place clams around fish. Garnish with green onions and reserved bacon, crumbled.

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