| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
White wine |
| 1 |
c |
Fish stock or vegetable stock |
|
|
Or canned vegetable stock |
| 3 |
|
Garlic cloves, chopped |
| 1 |
sm |
Onion, coarsely chopped |
| 1 |
sm |
Carrot, coarsely chopped |
| 1 |
pn |
Saffron |
| 1/4 |
ts |
Ground cumin |
| 1 |
|
Bay leaf |
|
|
A pinch salt |
| 1/4 |
ts |
Freshly ground black pepper |
| 4 |
|
Halibut fillets |
|
|
=(about 6 ounces/185 g each) |
INSTRUCTIONS
This is a lovely, simple dish. The saffron in the poaching stock turns the
fish a beautiful golden color. Be sure to keep the stock just at a simmer
as you poach the fish, so that it doesn't toughen, but remains succulent.
After such a lowfat main course, indulge in a slice of Chocolate Almond
Cheesecake guilt-free.
In a large saute pan over high heat, bring the white wine, stock, garlic,
onion, carrot, saffron, ground cumin, bay leaf, salt, and pepper to a boil.
Turn the heat down, and when the mixture has reached a simmer, add the
halibut. Cook for 3 to 5 minutes on each side for a fillet 1 inch/2.5 cm
thick. Remove the fish with a slotted spoon.
Serve the halibut with steamed rice and drizzle with some of the poaching
liquid. (The remaining liquid may be strained and frozen for later use.)
Serves four. Copyright c 1996 Pacific Harbor Publishing, L.L.C., All Rights
Reserved
Recipe by: Caprial's Cafe--on PBS TV 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
A Message from our Provider:
“The biblical concept of love says no to acts of selfishness within marital and other human relationships. #R. C. Sproul”