Pan seared fillet of halibut in a white wine lemon caper sauce. Served with Wild Rice Pilaf and sautéed vegetables.

What you need:

Pick up these fresh items at your local Raley’s Chefs’ Menu meat case!

Quick preparation:

Ingredients

  • 1-1.5 lbs. of Fish Fillet (Ask butcher to remove skin and portion 3-4 6 oz portions)
  • 10 oz. Lemon Garlic Sauce
  • 12-16 oz. Wild Rice Pilaf
  • Chefs’ Menu Restaurant Blend Seasoning
  • 2 TBSP. Olive Oil
  • 9.5 oz. Fresh-Cut Squash Blend Vegetables

Equipment

  • 10-12” Non-Stick Saute Pan
  • Lid for pan
  • Tongs
  • Scissors

Vegetable Sauté

  1. Preheat oven to 200F.
  2. Heat pan over medium-high flame for 1 minute. Add 1TBSP of oil to pan.
  3. Add vegetables to the pan, sprinkle with seasoning, and sauté 1 minute.
  4. Then add 1/4 cup of water, cover, and steam on same heat for 2-3 minutes.
  5. Divide cooked vegetables onto plates and place in oven to keep warm while you cook the fish.

Caution: Plates will be hot when removed. Please use oven mitt.

Main Course

  1. Heat pan over medium-high heat for 1 minute.
  2. Sprinkle both sides of the fish with seasoning.
  3. Add 1TBSP of oil to pan.
  4. Add fish to hot pan.
  5. Cook fish for 3 minutes on each side. Turning often.
  6. While fish is cooking, heat the side dish pouch in the microwave. Follow instructions on the box.
  7. Cut open sauce pouch, pour sauce into pan, and let simmer for 3 minutes or until internal temperature of fish reaches 145F.
  8. Carefully remove plates from oven. Portion the side dish and fish, then cover with the remaining sauce from pan.