Easiest Way to Prepare Speedy Pan Seared Halibut With Clam Chowder Sauce

Pan Seared Halibut With Clam Chowder Sauce.

Hey everyone, it's John, welcome to our recipe site. Today, we're going to prepare a special dish, pan seared halibut with clam chowder sauce. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Pan Seared Halibut With Clam Chowder Sauce is one of the most favored of recent trending meals in the world. It is simple, it's quick, it tastes yummy. It's appreciated by millions every day. They are fine and they look wonderful. Pan Seared Halibut With Clam Chowder Sauce is something that I have loved my entire life.

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

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

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

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..

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