Halibut and Clams

Halibut & Clams w/ Vanilla Pepper Butter

Sarah MickeyAll Recipes, Clam Recipes, Fish Fillet Recipes, Vanilla Recipes Leave a Comment

Halibut & Clams with Black Pepper and Vanilla Butter

Makes 4 Servings
California Chardonnay

This dish is smooth, floral, buttery & luxuriously tender. Vanilla accentuates the natural sweetness of the butter and seafood, but the dish’s richness is cut with intermittent bites of pepper heat.

  • 1 stick Unsalted Butter
  • Seeds & Pod of ½ a Tahitian Vanilla Bean (how to use vanilla beans)
  • 1 tbsp High Heat Oil
  • Four 4oz Portions of Halibut Fillet
  • 1lb Small Live Clams (Manila or Littleneck)
  • 1 bunch Asparagus Tips
  • ¼ cup White Wine
  • 1 tsp coarsely ground Black Peppercorns
  • Juice of ½ Lemon



Melt the butter in a small saucepan with the vanilla pod and vanilla seeds over medium-low heat.


Continue to cook gently for 3 minutes, then strain out the vanilla pod.


Get the high heat oil very hot in a large frying pan or cast iron skillet over high heat.


Season the halibut with salt & sear it on one side until browned. Remove it from the pan.


Pour the strained butter into a separate large pan over low heat. Cook until the butter develops brown specks and smells nutty.


Pour the clams into the butter (be careful, this may cause the butter to spit) followed by the white wine, black pepper, and asparagus tips.


Cover the pan and cook until the clams open.


Remove the lid from the pan & add the halibut pieces, seared-side-up. Cook them in the simmering clam juices & wine, spooning the liquid over them. They shouldn’t need to cook more than a minute.


Stir in the lemon juice.


Serve portions of halibut, clams, and asparagus with some of the juices spooned over the top.

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