Pan-roasted Halibut With Spring Vegetables

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CATEGORY	CUISINE	TAG	YIELD
Grains		Mike02	4	Servings

INGREDIENTS

1 1/2	lb	Halibut fillet -, 3/4" thk
		cut into 4 pieces
		Salt, to taste
		Freshly-ground black pepper
		to taste
2	T	Olive oil
1	c	Blanched pencil asparagus
		tips
1/2	c	Blanched, shelled fresh fava
		beans
1/4	c	White wine
1	T	Butter
3	T	Chopped tarragon leaves

INSTRUCTIONS

Season halibut with salt and pepper. In a saute pan, heat oil. Add
fish, flesh-side down, and saute for 4 minutes. Turn fish and saute,
skin-side down, for 4 minutes. Add blanched asparagus tips and fava
beans to fish, and cook for 2 minutes. Add wine and reduce for 1
minute. Stir in butter and tarragon and serve. This recipe yields 4
servings.  Recipe Source: MICHAELS PLACE with Michael Lomonaco From the
TV FOOD  NETWORK - (Show # ML-1C14 broadcast 04-15-1998) Downloaded
from their  Web-Site - http://www.foodtv.com  Formatted for MasterCook
by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net  04-15-1998  Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 236 Calories From Fat: 92 Total Fat: 10.5g Cholesterol: 7.6mg Sodium: 284mg Potassium: 480.4mg Carbohydrates: 25.5g Fiber: 7.8g Sugar: <1g Protein: 9.7g