INGREDIENTS

INSTRUCTIONS

OTHER THICK FISH
1. In a saute pan, cook equal parts of butter and oil over medium-high heat
until golden brown.
2. Reduce the heat to medium. Place the fish (1 inch thick) in the pan. Do
not season (See tip 1). Cook 3 to 4 minutes per side (see tip 3).
(Monkfish, being the thickest, will need a full 4 minutes per side.)
3. Remove the fish from the pan and immediately season with salt and
freshly ground pepper. Cover with aluminum foil or a plate and let rest for
3 minutes. (See tip 2)
TIPS (Review): 1) Never season the fish before cooking. Seasoning will draw
the juices out during cooking and the result will be tough, chewy fish.
2. Instead, season immediately after cooking. Let the fish rest for about 3
minutes covered.
3) Doneness is really a matter of taste. He prefers fish that is
translucent on the inside and moist throughout. Most Americans prefer fish
that is cooked until it flakes -- that would be overdone to him. He
recommends sauteing thick fish steaks 3 to 4 minutes per side.
PER SERVING: 238 cals, 15g fat; assumes oil from pan is served with fish.
~- Recipes from Jean-Georges Vongerichten in SIMPLE CUISINE, Easy Recipes
for Four-Star Food (1990: MacMillan). -- email from kitpath@earthlink.net
2/99 to ELF, FS -- NUTRITION (estimated by Mastercook)
OPTIONS - To reduce calories from fat, reduce the butter and oil to
one-third the amount listed. with halibut 163 cals, 7g fat (40%). This
entree is meant to be eaten with other foods.
NOTES : To saute thick fish such as halibut, salmon, and sword fish steaks,
and Monkfish, no crust is necessary. The fish is thick enough to retain
moisture. I added garlic and lemon juice - very good! Definitely a keeper.
Recipe by: Jean-Georges Vongerichten's SIMPLE CUISINE
Posted to EAT-LF Digest by Melissa <mfirman@cynet.net> on Jun 9, 1999,
converted by MM_Buster v2.0l.

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