| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Lifetime tv, Life3 |
4 |
servings |
INGREDIENTS
| 4 |
|
Boneless halibut fillets; (7-ounce) |
| 2 |
lg |
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 |
tb |
Dijon mustard |
| 2 |
|
Egg yolks |
| 1/4 |
c |
Bread crumbs |
| 1 |
ts |
Dill chopped |
| 1 |
ts |
Scallion sliced |
|
|
Black pepper |
|
|
Salt |
| 2 |
c |
Water |
| 4 |
|
Ears fresh corn |
| 1/2 |
|
White onion |
| 2 |
|
Sprigs fresh thyme |
| 2 |
tb |
Butter |
|
|
Black pepper |
|
|
Salt |
INSTRUCTIONS
INGREDIENTS FOR CRAB STUFFIN
INGREDIENTS FOR CORN SAUCE
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.
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