Easiest Way to Prepare Yummy Pan Seared Halibut With Clam Chowder Sauce

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Good Evening every body, at this time you get present recipe Pan Seared Halibut With Clam Chowder Sauce with 17 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 17 ingredients and 8 stages of easy cooking Pan Seared Halibut With Clam Chowder Sauce.

Ingredients all Pan Seared Halibut With Clam Chowder Sauce

1. Prepare 1 1/2 lb : skinless haibut fillets or any mild white fish fillets.

2. Prepare 1/2 cup : flour mixed with 1/2 cup grated parmesan cheese seasoned with 1/2 teaspoon pepper and 1 teaspoon cajun seasoning.

3. Needed 1/2 cup : mayonnaise.

4. Needed 24 : fresh littleneck clams.

5. Prepare 1 : 8 ounce jar clam juice.

6. Prepare 6 slice : bacon.

7. Needed 1 small : onion, chopped.

8. Prepare 2 : minced garlic cloves.

9. Needed 1/2 stalk : celery, thin sliced.

10. Prepare 1/2 : sliced carrot thin sliced.

11. Needed 2 medium : red potatos, peeled and diced.

12. Prepare 1 cup : heavy cream.

13. Prepare 1 tsp : fresh lemon juice.

14. Prepare 1/2 tsp : black pepper and salt to taste.

15. Needed 1 tsp : hot sauce, such as franks brand.

16. Needed 1/2 tsp : cajun seasoning.

17. Prepare 4 : sliced green onions.

If all ingredients Pan Seared Halibut With Clam Chowder Sauce it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 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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