| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Fish, Mine, Seafood |
1 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
Halibut |
|
|
Salt |
|
|
Freshly ground pepper |
| 1/4 |
c |
Flour |
| 2 |
T |
Butter |
| 1/2 |
c |
Milk or cream |
| 1 |
|
Sm. shallot or green onion |
| 1/2 |
c |
Dry Vermouth |
| 1 1/2 |
T |
Drained capers |
| 2 |
t |
Dijon-style mustard |
INSTRUCTIONS
Melt butter in a large skillet over med. heat. Salt, pepper and flour
fish. Pan fry 1 1/2 to 3 minutes on each side until fish tests done.
Arrange on platter and keep warm. Saut onion or shallot until soft and
transparent. Add vermouth, capers and mustard. Stir and boil 2-3
minutes, add milk or cream, stirring frequently, cook over med. high
heat until sauce reduces and thickens enough to coat spoon lightly.
Spoon sauce over fish and serve. Posted to MM-Recipes Digest V4 #262
by Michael McLaughlin <mmclaughlin@micronet.net> on Oct 04, 1997
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