| 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 |
tb |
Olive oil |
| 1 |
c |
Blanched pencil asparagus tips |
| 1/2 |
c |
Blanched; shelled fresh fava beans |
| 1/4 |
c |
White wine |
| 1 |
tb |
Butter |
| 3 |
tb |
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: MICHAEL.S 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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