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Halibut With Scallion Sauce

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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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