| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Main dish, Seafood |
4 |
Servings |
INGREDIENTS
| 24 |
oz |
Halibut steaks, 4 steaks |
|
|
Salt |
|
|
Freshly ground black pepper |
| 2 |
T |
Grated lemon peel |
| 3 |
T |
Minced chives |
| 5 |
T |
Butter or olive oil |
|
|
Vegetable oil |
| 2 |
T |
Capers |
| 19 |
|
issue of Cookbook Digest. |
INSTRUCTIONS
Preheat oven to 350 degrees. Pat fish dry with paper towels, sprinkle
with salt and pepper, and place in a baking dish wide enough to hold
all in a single layer. Sprinkle with lemon peel and chives and dot
with butter (or pour olive oil over). Bake 10 to 12 minutes, depending
on the thickness of the fish, basting now and then with pan juices.
The fish is done when it is white at the center. While the fish bakes,
put about 1/2-inch oil in a small saucepan set over high heat. Pat
capers dry with paper towels. Test oil with one of the capers -- it is
hot enough if the caper immediately sizzles on contact. Add them all
and cook 1 to 2 minutes, or until the capers are crisp and starting to
brown. Immediately remove with a slotted spoon to paper towels. Place
fish on warm plates, divide the cooking juices among them, and
sprinkle with the capers. Serve at once. This recipe serves 4.
Comments: This sauce with halibut is good for any favored catch that
is not too delicate -- like fillets of sole. At first you will think
there is too much lemon peel, but try it this way first and see.
Recipe Source: COMPANY FARE by Ronald Johnson (c) 1991. Simon &
Schuster, New York - 351 pages - $24.95. As reprinted in the May/Jun,
Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID #
JPMD44A} on 12-02-1995. Re-formatted for Meal-Master by: Nancy Filbert
{*Prodigy Service ID# LRCE87A} January, 1996. 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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