| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Restaurant, Seafood, Washington | 1 | Servings | |
INGREDIENTS
| 1 | oz | Olive oil |
| 6 | oz | Halibut, up to 8 |
| 1 | T | Parsley |
| 1 | T | Thyme |
| 1 | T | Basil |
| 1 | T | Sesame seeds |
| 1 | T | 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
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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Nutrition (calculated from recipe ingredients)
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Calories: 1096
Calories From Fat: 823
Total Fat: 93.3g
Cholesterol: 102.1mg
Sodium: 269mg
Potassium: 1658.8mg
Carbohydrates: 25.9g
Fiber: 10g
Sugar: 7.3g
Protein: 43.9g