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Flavor My Halibut Pt 1

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CATEGORY CUISINE TAG YIELD
Seafood Seafood 1 Servings

INGREDIENTS

—–SUSAN AARONSON PSTT79C—–
2 ts Fresh ginger, finely grated
1 ts Garlic, finely minced
2 Scallions, finely chopped
Part included
1/2 Red bell pepper, cut in
Strips
Sprig of fresh thyme
Basil leaves, several
Salt/pepper to taste
1/4 c Dry white wine

INSTRUCTIONS

Halibut is one of those fish that adapt beautifully to whatever is added to
it. One suggestion would be to prepare it 'en papilotte'. It's very easy to
prepare, simply take a large sheet of aluminum foil, about 24" long, fold
it in half and cut out a heart shape, larger than the halibut steak. Open
up the foil heart and butter both halves. Put half of the following mixture
on the bottom of the heart,place the fish on top of it and then top the
fish with the rest of the mixture: 2 Tsp finely grated fresh ginger, 1 tsp
finely mined garlic, 1 scallions, finely chopped--green part included, 1/2
red bell pepper, cut in julienne strips, a sprig of fresh thyme, several
fresh basil leaves (1/2 teaspoon each if you use dried herbs), salt and
pepper and 1/4 cup dry white wine. Fold the top half of the heart over the
fish and seasonings and make tiny folds/pleats to seal the ingredients in
the foil pouch. Put your pouches on a cookie sheet and pop into a 375~
oven. The fish will require 10 minutes of baking for every inch of
thickness. Remove pouches from the oven --they'll probably be puffed up and
contain lots of steam. Carefully cut an x on top of the pouch and roll back
each point of the x, exposing the contents. This is an easy and delicious,
not to mention sophisticated, way to eat halibut, or any fish for that
matter. If you want a richer sauce, add some butter to the fish before
sealing the pouch. Another way to serve halibut would be to brush the fish
with a compound butter, made with finely chopped shallots, garlic and
chives mixed with salt, pepper, a bit of cayenne pepper and curry powder to
taste. The butter shold be at room temperature. Put all of your ingredients
into a food processor and add the butter, pulsing the machine on/off until
all ingredients have been well-blended and the butter is smooth. If you
make a larger quantity of the butter, you can form it into
Sent to me by "Jack C. Elvis" <jackelvis@moonlink.net> so I could check
them out for formatting errors, originally posted to Prodigy.
By CWBJ78A    NANCY BERRY           Time:    12:35 PM on Apr 23, 1997

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