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Pan Seared Halibut With Clam Chowder Sauce

To make Pan Seared Halibut With Clam Chowder Sauce you need 17 ingredients and 8 steps. Here is how you cook it.

Ingredients of Pan Seared Halibut With Clam Chowder Sauce :

Use skinless haibut fillets or any mild white fish fillets.

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

You need mayonnaise.

You need fresh littleneck clams.

Provide 8 ounce jar clam juice.

Use bacon.

Provide onion, chopped.

You need to prepare minced garlic cloves.

Prepare celery, thin sliced.

Provide sliced carrot thin sliced.

You need red potatos, peeled and diced.

Use heavy cream.

Prepare fresh lemon juice.

Provide black pepper and salt to taste.

Prepare hot sauce, such as franks brand.

Provide cajun seasoning.

You need sliced green onions.

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step by step :Pan Seared Halibut With Clam Chowder Sauce

COOK CLAMS.

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..

MAKE SAUCE.

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..

COOK FISH.

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..

TO ASSEMBLE.

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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