Halibut Steaks with Champagne and Peppercorn Sauce

2 x Regal Halibut Steaks, fresh or defrosted

40g (1 ½ oz) butter

Salt and pepper

150ml (5 floz) pink champagne or rose wine

60ml (4 tbsps) double cream or creme fraiche

5ml (1 tsp) mixed whole peppercorns

15ml (1 tbsp) freshly snipped chives


1) Place the steaks onto a grill pan. Dot with 15g (1/2 oz) butter and season.

2) Cook under a preheated grill for 8-10 minutes, turning once.

3) Meanwhile, prepare the sauce: heat the remaining butter in pan and add the champagne. Bring to the boil and reduce the liquid by half.

4) Stir in the cream, seasoning and chives.

5) Arrange the halibut steaks onto a plate, pour over the sauce and serve on a bed of cooked green and white tagliatelle.

Serves: 2

Provided By: Sea Fish Authority