| 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.
A Message from our Provider:
“Forgive your enemies – it messes with their heads!”