Pan-roasted Halibut With Spring Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mike02 | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Halibut fillet -, 3/4" thk |
| cut into 4 pieces | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 2 | T | Olive oil |
| 1 | c | Blanched pencil asparagus |
| tips | ||
| 1/2 | c | Blanched, shelled fresh fava |
| beans | ||
| 1/4 | c | White wine |
| 1 | T | Butter |
| 3 | T | Chopped tarragon leaves |
INSTRUCTIONS
Season halibut with salt and pepper. In a saute pan, heat oil. Add fish, flesh-side down, and saute for 4 minutes. Turn fish and saute, skin-side down, for 4 minutes. Add blanched asparagus tips and fava beans to fish, and cook for 2 minutes. Add wine and reduce for 1 minute. Stir in butter and tarragon and serve. This recipe yields 4 servings. Recipe Source: MICHAELS PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C14 broadcast 04-15-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-15-1998 Recipe by: Michael Lomonaco Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 236
Calories From Fat: 92
Total Fat: 10.5g
Cholesterol: 7.6mg
Sodium: 284mg
Potassium: 480.4mg
Carbohydrates: 25.5g
Fiber: 7.8g
Sugar: <1g
Protein: 9.7g