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Baked Halibut And Smoked Salmon W/corn And Asparagus Sals

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CATEGORY CUISINE TAG YIELD
Seafood, Vegetables Entertain, Seafood, Vegetables 4 Servings

INGREDIENTS

4 Yellow, vine ripened tomatoes
quartered
1/4 c White wine
1 c Extra virgin olive oil
Salt and pepper
2 Ears corn
1 T Vegetable oil
12 Stalks asparagus, sliced into
1/4 inch pieces
1 Red pepper, finely diced
1 Yellow pepper, finely diced
1/2 t Minced garlic
2 T Small capers
1 Bunch green onions, chopped
1 c Fresh basil leaves
3 T Extra virgin olive oil
Freshly ground black pepper
2 Yukon Gold potatoes, peeled
8 Slices smoked salmon
4 6 to 7 oz. center cut
halibut filets
1 t Minced garlic
2 T Extra virgin olive oil
Freshly ground black pepper

INSTRUCTIONS

To prepare coulis, place all ingredients in blender.  Puree and strain
through fine mesh strainer.  Adjust seasoning.  Refrigerate.  Can be
made up to 3 days in advance.  To make salsa, slice off corn kernels
with a sharp knife.  Heat a  frying pan over medium high heat.  When
hot, add corn and saute  without oil until lightly browned, about 3
minutes.  Place in bowl.  Add vegetable oil to pan along with
asparagus, pepper, garlic and  capers. Saute until fragrant, about 2
more minutes.  Remove to bowl  and cool, about 15 minutes.  When cool,
stir in green onions, basil, olive oil and pepper. Reserve.  Blanch
potatoes in boiling water until crisp-tender, about 12 to 15  minutes.
When cool enough to handle, slice into 1/4 inch thick  slices.  Line a
baking sheet with parchment paper.  Brush with olive oil.  Arrange
potato slices slightly overlapping to make 4 bases for the  fish. Each
"base" will need 2 or 3 slices depending on the size of  the potato.
Top each "base" with a slice of smoked salmon.  Rub halibut with garlic
and olive oil.  Season with pepper and place  over smoked salmon.
Cover with second slice of smoked salmon.  Can  be prepared up to 6
hours ahead and refrigerated.  Preheat oven to 375ø.  Bake for 15-20
minutes in top third of oven.  If potatoes start to brown too quickly
drizzle bottom of pan with  white wine or water to create steam.  Fish
is ready when it just  starts to flake when gently poked with fork.
Transfer halibut to plates and top with salsa.  Spoon coulis on plate
around halibut.  Serves 4  Typed in MMFormat by
cjhartlin@email.msn.com Source: Autumn in Ontario's Wine Country.
Posted to MM-Recipes Digest  by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Sep 28, 1999

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 255
Calories From Fat: 51
Total Fat: 5.9g
Cholesterol: 0mg
Sodium: 2470.9mg
Potassium: 2007.8mg
Carbohydrates: 40.3g
Fiber: 15.9g
Sugar: <1g
Protein: 19.7g


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