| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
Garden1 |
2 |
servings |
INGREDIENTS
| 2 |
|
Fresh halibut 1"-thick fillets; (6 to 8 oz ea) |
|
|
Juice of 1 lemon |
|
|
Salt and white pepper |
| 1 |
ts |
Paprika |
| 6 |
lg |
Fresh asparagus spears |
| 1 |
md |
Bell pepper; roasted |
| 1/2 |
c |
Dry white wine |
| 1 |
ts |
Shallots; minced |
| 2 |
ts |
White wine vinegar |
| 6 |
|
Firm tomato slices |
| 1/3 |
c |
Flour |
| 2 |
|
Eggs; beaten with |
| 1 |
tb |
Water |
| 1 |
c |
Seasoned bread crumbs |
| 3 |
ts |
Vegetable oil; for pan frying |
| 4 |
tb |
Chilled butter; cut into cubes |
INSTRUCTIONS
Preheat oven to 425 degrees. Butterfly fillets. Open and season
thoroughly with salt, white pepper, and paprika. Lay three asparagus
spears on bottom half. Place roasted pepper on asparagus. Close
hinge, place fish in oven-proof skillet and sprinkle lemon juice and
half of the wine over fish. Place fish in oven for about 10 to 12
minutes or until fish is just opaque. Transfer contents of skillet to
a plate, cover with foil, and return to oven. Turn oven off to keep
fish warm, but not cooking further. Add remaining wine, shallots, and
vinegar to pan. Place over medium-high heat to deglaze and reduce.
While reducing, dredge tomato slices in flour, egg wash and bread
crumbs. Fry on both sides in saute pan. When liquid is reduced,
remove from pan and whisk in butter pieces to finish sauce. Place
three tomato slices around center of plate, place warmed fish on top
and pour sauce over fish. Serves 2.
Recipe Source: Home & Garden TV -- Home Grown Cooking
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.
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