Anton Mosimann's Halibut Fillets

Ingredients

• 4 fillets of halibut weighing about 6 ounces each, skinned and carefully boned
• Coarse salt and freshly ground pepper to taste
• 11 ounces red onions, finely sliced
• 4 fluid ounces red wine, preferably Beaujolais
• 1 teaspoon orange peel
• 1 teaspoon honey
• 3 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 tablespoon unsalted melted butter
• 4 sprigs fresh tarragon to garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    357 calories; 18 grams fat; 5 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 32 grams protein; 98 milligrams cholesterol; 121 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Season the fish fillets with salt and pepper and set aside.
2. Place the onions and red wine in a fireproof dish and season lightly with salt and pepper. Cover and simmer until soft, stirring occasionally with a wooden spoon. Add the orange peel and honey. Keep warm.
3. Heat the oil and one tablespoon butter in a frying pan and saute the fillets on each side for about two minutes or until golden.
4. Arrange the onions on four warmed plates, place the fish fillets on top and brush them with the melted butter. Garnish with tarragon sprigs and serve immediately.