We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

You can no more outgrow your need for God than you can outgrow your need for oxygen

Baked Halibut With Warm Sherry Onion Vinaigrette

0
(0)
CATEGORY CUISINE TAG YIELD
Grains, Seafood March 1994 1 Servings

INGREDIENTS

1 1/2 c Finely chopped onion
3 T Minced shallot
1 Garlic clove, minced
1 T Unsalted butter
4 T Sherry vinegar*
1 Plum tomato, seeded and
chopped
fine
1/3 c Finely diced red bell pepper
1/2 c Olive oil
1 1/2 t Minced fresh thyme plus 1
thyme sprigs
and additional sprigs for
garnish if
desired
4 Kalamata or other
brine-cured large black
pitted and chopped
olives fine
2 T Minced fresh parsley leaves
Three, 10- to 12-ounce
pieces of halibut
fillet halved
crosswise
2 T Dry white wine
1/4 c Fish stock or bottled clam
juice

INSTRUCTIONS

available at specialty foods shops and some supermarkets  In a heavy
skillet cook onion, 1 1/2 tablespoons shallot, and garlic  in butter
with salt and pepper to taste over moderate heat, stirring,  until
onion is pale golden, about 10 minutes.  Stir in vinegar and cook,
covered 5 minutes. Stir in tomato and cook,  covered, stirring
occasionally, 10 minutes. Stir in bell pepper and  1/4 cup oil and
cook, uncovered, stirring, 2 minutes. Stir in parsley  and remaining
1/4 cup oil and keep vinaigrette warm.  Preheat oven to 425F. and
butter a baking dish just large enough to  hold fillets in one layer.
Sprinkle remaining 1 1/2 tablespoons shallot in baking dish and in it
arrange fillets, seasoned with salt and pepper. Add thyme sprig,  wine,
and stock or clam juice and cover fillets with a buttered piece  of wax
paper. Bake fish in middle of oven 10 to 15 minutes (depending  upon
thickness of fillets), or until just cooked through.  Transfer fillets
to a large plate and keep warm. Pour cooking liquid  through a fine
sieve set over skillet of vinaigrette. Cook  vinaigrette over moderate
heat, stirring, until it is warm and  cooking liquid is incorporated.
Serve fish, garnished with additional thyme sprigs, with warm
vinaigrette.  Serves 6.  Gourmet March 1994  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus is my Lifeguard!”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2184
Calories From Fat: 1303
Total Fat: 147.4g
Cholesterol: 412.1mg
Sodium: 2441.3mg
Potassium: 4800.8mg
Carbohydrates: 58.7g
Fiber: 17.5g
Sugar: 18.4g
Protein: 157.4g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?