| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish | 4 | Servings | |
INGREDIENTS
| 4 | Halibut fillets, about 6 | |
| ounces | ||
| 1 | pn | Coarse salt |
| 1 | pn | Coarsely ground white pepper |
| 2 | T | Olive oil |
| 1/2 | c | White wine |
| 1/2 | c | Fish Stock |
| 4 | T | Unsalted butter, 1/2 stick |
| 4 | Scallions, cut diagonal | |
| 1/3" | ||
| 6 | Chives, cut 2"pieces | |
| 2 | T | Fresh flat-leaf parsley |
| chopped | ||
| 1 | T | Shallots, finely chopped |
INSTRUCTIONS
Preparation Pat the fillets dry and sprinkle with salt and pepper on both sides. In a large skillet heat the olive oil and saute the fish over high heat until lightly browned and easily flaked when pierced with the tip of a knife, about 6 minutes total. Remove fish to a platter and keep warm. To make the sauce, add the wine to the skillet, increase the heat to high for 1 minute, and add the stock. Bring to a boil,whisk in the butter, and reduce the heat. Add the scallions, chives, parsley, and shallots and cook for 1 minute, just until scallions begin to soften. Pour the sauce over the fish and serve. . Warner Books " Mark Peel & Nancy Silverton at Home: Two Chefs Cook for Family and Friends " 1994 by Mark Peel & Nancy Silverton. NOTES : Although the texture of halibut is wonderful, the flavor may be considered bland, making it an ideal fish for children. For grownups the highly flavored, light green sauce we offer here adds spark and character. This dish is delicious with Horseradish potatoes. Recipe by: Chef Mark Peel 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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