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Filetti Di Pesce In Padella Con Porri E Peperoni (halibut

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CATEGORY CUISINE TAG YIELD
Seafood Clprime2 1 Servings

INGREDIENTS

4 Size leeks, about 3/4 pound
4 T Extra virgin olive oil
Salt to taste
Freshly ground black pepper
1/2 c All purpose flour, enough
to coat the
fish
2 lb Halibut, sea bass or other
delicate
firm-fleshed fish
fillets
1/3 c Dry white wine

INSTRUCTIONS

Cut off the root ends of the leeks and trim the tough green tops of
the leaves. Cut the leeks into about 2-inch lengths then slice into
narrow julienne strips. Place the cut leeks in a large bowl and cover
with cold water. If they are very sandy, remove them, discard the
dirty water and cover again with fresh water.  Put 2 tablespoons of the
olive oil and the leeks in a saute pan or  skillet large enough to hold
the fish fillets in a single layer and  place it over medium-low heat.
Add enough water to come about 1/2" up  the side of pan and season
lightly with salt and pepper. Cover the  pan and cook until the leeks
are tender about 10 minutes.  While the leeks are cooking, peel the red
pepper and remove the core  seeds. Cut into narrow lengthwise strips.
Add the red pepper to the leeks, raise the heat to medium high and
saute uncovered until the pepper is tender and the leeks have lightly
browned, about 10 minutes. Remove the vegetables from the pan and set
aside.  Add the remaining 2 tablespoons olive oil to the pan and place
it over  medium-high heat. Put the flour on a plate, evenly coat the
fish  fillets in it, and shake off any excess. Test the oil in the pan
with  a drop of flour to see if it sizzles. When the oil is hot enough,
add  all the fish to the pan and saute until both sides of the fish are
lightly browned. Add the white wine, season the fish with salt and
pepper, and put the vegetables back in the pan. Lower the heat to
medium and cover the pan. Cook until the fish flakes easily when
prodded with a fork or spatula, about 5 minutes. Remove the fish from
the pan and, if the sauce is too thin, reduce it over high heat until
it coats a spoon thickly, and pour it over the fish. Serve at once.
Converted by MC_Buster.  Per serving: 1530 Calories (kcal); 75g Total
Fat; (47% calories from  fat); 189g Protein; 1g Carbohydrate; 291mg
Cholesterol; 494mg Sodium  Food Exchanges: 0 Grain(Starch); 27 Lean
Meat; 0 Vegetable; 0 Fruit;  11 Fat; 0 Other Carbohydrates  Recipe by:
COOKING LIVE PRIMETIME SHOW #CP0039  Converted by MM_Buster v2.0n.

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