| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
4 |
Servings |
INGREDIENTS
| 4 |
oz |
Halibut fillets (8 oz each) |
|
|
Salt |
| 1/4 |
c |
Flour (or as needed) |
| 4 |
tb |
Clarified butter |
| 1 |
|
Kiwi; peeled and sliced into 8 pieces |
| 3 |
|
Kiwis; peeled |
| 3 |
|
Shallots; diced |
| 3/4 |
c |
Chardonnay wine |
| 1/2 |
lb |
Sweet butter; cold, cut into small cubes |
|
|
Salt (to taste) |
INSTRUCTIONS
KIWI CHARDONNAY SAUCE
Sprinkle the halibut with the salt. Lightly dust the fish with the flour.
In a large skillet place the clarified butter and heat it on medium until
it is hot. Saute the floured halibut fillets for 3 to 4 minutes on each
side, or until they are golden brown and just done. On each of 4 individual
serving plates place one of the sauteed halibut fillets. Pour on the Kiwi
Chardonnay Sauce. Garnish each dish with 2 of the kiwi slices. KIWI
CHARDONNAY SAUCE: Place the kiwis in a blender and puree them. In a small
saucepan place the pureed kiwi, shallots, and Chardonnay. Heat the
ingredients on high heat and cook them for 4 to 6 minutes, or until the
liquid is reduced to 3 tablespoons. Reduce the heat to medium. While
whisking constantly, add the butter cubes one at a time. Add the salt and
stir it in. Remove the sauce from the heat and keep it warm until you are
ready to serve it.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: more relevant than we could ever comprehend”