| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Dairy | Fish, Restaurant | 1 | Servings | |
INGREDIENTS
| 4 | Halibut fillets, 8 oz. each | |
| 1 | t | White pepper |
| 1 | T | Olive oil |
| 1 | T | Butter |
| 1 | c | Dry white wine |
| 1 | t | Salt |
| 4 | T | Toasted hazelnuts, chopped |
| 3 | T | Hazelnut liqueur |
| 3/4 | c | Whipping cream |
INSTRUCTIONS
Dust the halibut fillets with pepper. In a large skillet on medium-high heat, melt the butter with the olive oil. When hot, place halibut in pan and sear, about 3 minutes. Turn the fillets over and braise with white wine, covered. Cook until wine is reduced to almost a glaze, about 10 minutes. Remove halibut and place on a warm plate. In skillet, add the hazelnuts and salt. Saute until hazelnuts are quite toasted. Add the liqueur and reduce to a glaze. Add whipping cream and reduce to a thickened consistency. Pour over the halibut. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com> Recipe by: Silverwater Cafe, Port Townsend
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