Name: Seared Halibut in a Lobster Broth (Wash)
Ingredients: 1 oz Olive oil; 6 oz Halibut; (up to 8); 1 tb Parsley; 1 tb Thyme; 1 tb Basil; 1 tb Sesame seeds; 1 tb Coarse black pepper; 4 oz Lobster broth; Lobster Base; to taste; 1 qt Water; 1/2 c Celery; firmly diced; 1/2 c Carrots; firmly diced; 1/2 c Onions; firmly diced; Salt and pepper to taste; 2 oz Olive oil

Another sinful use of alcohol is under-age drinking. In Romans 13:1 we read, “Every person is to be in subjection to the governing authorities. For there is no authority except from God, and those which exist are established by God.” It is our responsibility as Christians, unless they command we sin, to obey the government God has ordained over us. By law, the drinking age is 21. Consumption before that is not only unwise for several reasons, but is also sinful.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains		Restaurant, Seafood, Washington	1	Servings

INGREDIENTS

1	oz	Olive oil
6	oz	Halibut; (up to 8)
1	tb	Parsley
1	tb	Thyme
1	tb	Basil
1	tb	Sesame seeds
1	tb	Coarse black pepper
4	oz	Lobster broth
		Lobster Base; to taste
1	qt	Water
1/2	c	Celery; firmly diced
1/2	c	Carrots; firmly diced
1/2	c	Onions; firmly diced
		Salt and pepper to taste
2	oz	Olive oil

INSTRUCTIONS

LOBSTER BROTH
Heat oil in skillet, cook halibut for 2 minutes on each side, sprinkle with
herb mix. Place in 300 degree oven to keep warm.
Lobster Broth: In a saucepan heat oil. Add vegetables and saute for 2
minutes. Add water and bring to a boil. Add lobster base and salt and
pepper to taste.
In a glass bowl, place halibut in the center, Iadle over halibut. Garnish
with a fresh thyme sprig.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon,
1997. ISBN:0-9609950-2-1
Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com>
Recipe by: Chuckanut Manor, Bow, Wash.

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