| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Grains |
|
Main dish, Fish (ocean, Artchokes |
2 |
servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1 |
sm |
Onion; finely chopped |
| 1 |
|
Carrot; finely chopped |
| 1 |
|
Celery stalk; finely chopped |
| 2 |
tb |
Dry white wine |
| 1 |
lb |
Halibut steaks |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
c |
Fish stock or chicken broth; or more to taste |
|
|
=== GARNISH === |
|
|
Steamed carrot threads or pea pods |
|
|
Black sesame seeds; (optional) |
INSTRUCTIONS
Heat the butter in a skillet just wide enough to hold the fish. When
hot add the vegetables and saute for a minute or so just to get them
sizzling. Add the wine, cover and cook over very low heat until
wilted, about 10 minutes.
Set halibut over the vegetables, season with salt and pepper and add
stock or broth just to cover. Simmer, covered, over low heat, until
fish is just done, about 10 minutes.
With a slotted spatula, remove haibut from the liquid and divide into
two portions. Set each portion in the bottom of a deep soup plate and
garnish with carrot threads or snow peas; season the broth and spoon
it over the top; garnish with black sesame seeds if you wish.
This recipe yields 2 servings.
Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the
TV FOOD NETWORK - (Show # MF-6754 broadcast 12-24-1997)
Recipe by: Michele Urvater
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