CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Eggs |
|
Life3, Lifetime tv |
4 |
Servings |
INGREDIENTS
4 |
|
Boneless halibut fillets |
|
|
7-ounce |
2 |
|
Potatoes, thinly sliced |
1/2 |
oz |
Olive oil |
1 |
lb |
Crabmeat |
1/4 |
c |
White onion |
1/2 |
c |
Red yellow and green |
|
|
peppers diced |
1/3 |
c |
Salad oil |
1/2 |
|
Lemon juice |
2 |
T |
Dijon mustard |
2 |
|
Egg yolks |
1/4 |
c |
Bread crumbs |
1 |
t |
Dill chopped |
1 |
t |
Scallion sliced |
|
|
Black pepper |
|
|
Salt |
2 |
c |
Water |
4 |
|
Ears fresh corn |
1/2 |
|
White onion |
2 |
|
Sprigs fresh thyme |
2 |
T |
Butter |
|
|
Black pepper |
|
|
Salt |
INSTRUCTIONS
How to Prepare the Halibut: Saut fish with oil in a pan. Place fish in
oven which has been preheated to 350 F for 7 minutes. How to Prepare
Crabmeat Stuffing: Place salad oil, onions and peppers into sauce pan
over medium heat. Mix crabmeat, yolks, Dijon, lemon juice and oil
mixture into bowl and whisk. Fold in dill, scallion and bread crumbs.
Take crabmeat and place on top of fillets. How to Prepare Potatoes:
Thinly slice peeled potatoes. Brush slices with olive oil and place
them in 350 F oven for 3 minutes to soften. © 1997 Brad Steelman,
Chef from the "Water Club" in NYC © 1997 Lifetime Entertainment
Services. All rights reserved. MC formatted using MC Buster br Barb at
PK Converted by MM_Buster v2.0l.
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