| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Halibut |
| 1/4 |
c |
Flour |
| 1/2 |
ts |
Salt |
|
|
White pepper |
| 1 |
tb |
Chopped parsley |
| 1/4 |
c |
Olive oil |
| 1 |
|
Crushed garlic clove |
| 1 |
|
Chopped large onion |
| 1 |
|
Grated carrot |
| 2 |
|
Stalks chopped celery |
| 1 |
lg |
Chopped tomato |
| 1/4 |
c |
Water |
| 3/4 |
c |
Dry white wine |
INSTRUCTIONS
Combine flour, salt, pepper & parsley: dredge fish with flour
mixture. Heat olive oil in skillet; add halibut & fry until golden
brown on both sides. Remove from skillet & set aside. Add garlic,
onion, carrot & celery to skillet: saute' 10-15 minutes, until
tender. Add tomato & water, simmer 10 minutes. Remove sauce from heat
& pour into blender; puree. Stir in wine. Return to skillet: place
fish in sauce. Cover & simmer 5 minutes.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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