| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sami | New imports, Meat – seaf | 1 | Servings |
INGREDIENTS
| 1 | 8 ounce halibut fillet,; skinned | |
| Salt and pepper | ||
| 3 | tb | Olive oil |
| 1/4 | c | Cooked lentils |
| 2 | tb | Sliced green olives |
| 1 | tb | Chopped tomatoes |
| 1 | tb | Chopped shallots |
| 1/2 | tb | Balsamic vinegar |
| 1/4 | c | Reduced beef stock |
| 1 | tb | Chopped parsley,; for garnish |
INSTRUCTIONS
Season fish fillet with salt and pepper. In a medium skillet heat 1 tablespoon oil until rippling. Add fish, skinned-side up and sear for 3 minutes. Add lentils, olives, tomatoes and shallots. Using a spoon gently stir vegetables. Turn fish and cook for 2 minutes. Add vinegar and cook 30 seconds. Add stock, bring to a boil and reduce liquids by half. When fish is tender and cooked through, transfer it to a dinner plate. Add remaining olive oil, stirring quickly to work it into sauce. Taste and adjust seasonings. Pour sauce over fish and garnish with parsley. Yield: 1 serving Recipe By : ESSENCE OF EMERIL SHOW Posted to MC-Recipe Digest V1 #226 Date: Fri, 27 Sep 1996 09:19:32 -0700 From: "Rowaan@ix.netcom.com" <rowaan@ix.netcom.com>
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