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