(Courtesy of Chef2Chef.net)
4 halibut fillets, about 6 ounces each
1 tablespoon white peppercorns, crushed
2 tablespoons olive oil
1 teaspoon unsalted butter
1 shallot, finely minced
2 tablespoons dry white wine
1/2 cup fish broth or clam juice
1/3 cup heavy whipping cream
fresh scallions, chopped
Preheat your oven to 350 degrees F.
Pat the halibut dry with paper towels and then sprinkle lightly with the sea salt. Crush or grind the peppercorns coarsely and pat them into both sides of the fish. Heat the oil in a large skillet until hot.
Sauté the fish until lightly browned on one side and turn to brown the other and remove from the pan to a shallow baking dish and place in the oven for six more minutes.
Meanwhile, add butter and shallots to the pan and cook for a minute or two until the shallots are soft. Add the wine and the broth and reduce the liquids by half. Whisk in the cream and continue to heat gently to reduce it a bit.
Place a pool of the sauce on warm serving plates, and then arrange the fish over the sauce and garnish with more sauce and the chopped green onions.