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Halibut with Scallion Sauce

Yield: Serves 4

Although the texture of halibut is wonderful, the flavor may be considered bland, making it an ideal fish for children. When Vanessa's friends come over for dinner, halibut is the flat fish they request most often. For grownups the highly flavored, light green sauce we offer here adds spark and character. This dish is delicious with Horseradish potatoes.

  • 4 Halibut fillets (about 6 ounces each)
  • Coarse salt
  • Coarsely ground white pepper
  • 2 tbs Olive oil
Scallion Sauce
  • 1/2 cup white wine
  • 1/2 cup Fish Stock
  • 4 tbs 1/2 stick unsalted butter
  • 4 scallions, cut on the diagonal into 1/3-inch pieces
  • 6 chives, cut into 2-inch pieces
  • 2 tbs chopped fresh flat-leaf parsley
  • 1 tbs finely chopped shallots

Pat the fillets dry and sprinkle with salt and pepper on both sides. In a large skillet heat the olive oil and sautÚ the fish over high heat until lightly browned and easily flaked when pierced with the tip of a knife, about 6 minutes total. Remove fish to a platter and keep warm.

To make the sauce, add the wine to the skillet, increase the heat to high for 1 minute, and add the stock. Bring to a boil, whisk in the butter, and reduce the heat. Add the scallions, chives, parsley, and shallots and cook for 1 minute, just until scallions begin to soften. Pour the sauce over the fish and serve.

Reproduced by permission from Warner Books.
Mark Peel & Nancy Silverton at Home: Two Chefs Cook for Family and Friends
© 1994 by Mark Peel & Nancy Silverton. All rights reserved


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