| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
|
2 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
Halibut Fillet; about 1" thick |
| 1 1/2 |
tb |
Butter |
| 1/3 |
c |
Roasted Pecans; coarsely crumbled by |
| 2 |
tb |
Raspberry Vinegar |
| 2 |
tb |
Balsamic Vinegar |
| 2 |
tb |
Roast Garlic; peeled and pulped |
| 1 |
ts |
Soy Sauce |
| 1/4 |
c |
Dry Muscadine Wine |
| 1 |
pn |
Nutmeg |
| 1 |
pn |
Salt |
INSTRUCTIONS
FISH
SAUCE
Heat butter in frying pan until foaming subsides, reduce heat to medium to
medium low and fry fish five minutes per side, being careful when you turn
it not to break it up.
While fish is frying, combine sauce ingredients.
When fish is done, remove to plates or serving platter. Deglaze pan with
the sauce, stirring briskly until it begins to thicken just slightly. Pour
sauce decorously over the fish, and serve.
NOTES:
Other mild, tasty vinegars could be substituted. If all you have is wine or
cider vinegars, use two Tbs of that and two Tbs of some kind of unsweetened
fruit pulp or juice.
Since you don't have muscadine wine, substitute a dry gewurtztrameiner or
maybe a riesling- anything dry, with a spicy or fruity flavor.
Other thick, firm fish ought to do. Fry it five minutes per side per inch
of thickness.
Ride safe, eat dangerously
Posted to FOODWINE Digest 14 Sep 96
Date: Sat, 14 Sep 1996 11:28:35 -0400
From: Eileen & Bob Holze <beck4@ASAN.COM>
A Message from our Provider:
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