| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Mike02 | 4 | servings | |
INGREDIENTS
| 1 1/2 | lb | Halibut fillet; cut into 4 portions |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | c | Fresh white bread crumbs |
| 1 | c | (loosely packed) Parsley leaves |
| 2 | Garlic cloves | |
| 2 | tb | Olive oil |
| 1 | c | Chicken broth |
| 1 | Red pepper; stemmed, seeded, | |
| And chopped | ||
| 2 | c | Cooked lentils |
INSTRUCTIONS
Preheat oven 425 degrees. Season halibut with salt and pepper. To a food processor, add bread crumbs, parsley and garlic, and pulse until finely combined. Place fish on broiling pan and drizzle top and bottom with olive oil. Thickly spread bread crumb mixture over top of fish. Roast fish for 8 to 10 minutes. As fish roasts, place broth and red pepper pieces in sauce pan, and bring to a boil. Reduce and simmer until pepper is soft, about 15 minutes. Season with salt and pepper. Remove from the heat and allow to cool for 5 minutes. Pour into a blender and puree the red pepper sauce for 3 minutes until silky. Remove and pass through a fine strainer. Plate the fish on a bed of warm lentils and drizzle with red pepper sauce. 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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