Easiest Way to Prepare Pan Seared Halibut With Clam Chowder Sauce

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, pan seared halibut with clam chowder sauce. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Pan Seared Halibut With Clam Chowder Sauce is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Pan Seared Halibut With Clam Chowder Sauce is something which I have loved my entire life.

Guide to Prepare Pan Seared Halibut With Clam Chowder Sauce

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

Ingredients

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

1. Prepare 1 1/2 lb skinless haibut fillets or any mild white fish fillets
2. Get 1/2 cup flour mixed with 1/2 cup grated parmesan cheese seasoned with 1/2 teaspoon pepper and 1 teaspoon cajun seasoning
3. Get 1/2 cup mayonnaise
4. Get 24 fresh littleneck clams
5. Prepare 1 8 ounce jar clam juice
6. Take 6 slice bacon
7. Take 1 small onion, chopped
8. Take 2 minced garlic cloves
9. Make ready 1/2 stalk celery, thin sliced
10. Make ready 1/2 sliced carrot thin sliced
11. Take 2 medium red potatos, peeled and diced
12. Get 1 cup heavy cream
13. Prepare 1 tsp fresh lemon juice
14. Take 1/2 tsp black pepper and salt to taste
15. Take 1 tsp hot sauce, such as franks brand
16. Prepare 1/2 tsp cajun seasoning
17. Prepare 4 sliced green onions

Instructions

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.

As simple as that Steps to Make Pan Seared Halibut With Clam Chowder Sauce

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