| 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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