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| Home -> [Asian, Chinese, Ethnic, Seafood] -> [Halibut pecante Recipe] |
Halibut pecante
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| Artist: |
_ |
Yield: |
2 |
| Categories: |
Asian, Chinese, Ethnic, Seafood |
Rating: |
no rating. |
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Ingredients:
| | FISH | | 1 1/4
| lbs | Halibut fillet, about 1" thi | | 1 1/2
| tbsp | Butter | | | SAUCE | | 1/3
| cup | Roasted pecans, coarsely cru | | 2
| tbsp | Raspberry vinegar | | 2
| tbsp | Balsamic vinegar | | 2
| tbsp | Roast garlic, peeled and pul | | 1
| tsp | Soy sauce | | 1/4
| cup | Dry muscadine wine | | 1
| pinch | Nutmeg | | 1
| pinch | Salt |
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Procedures:
| 1 | while fish is frying, combine sauce ingredients. | | 2 | when fish is done, remove to plates or serving platter. | | 3 | Deglaze pan with th sauce, stirring briskly until it begins to thicken just slightly. | | 4 | Pour sauc decorously over the fish, and serve. | | 5 | notes: | | 6 | other mild, tasty vinegars could be substituted. | | 7 | If all you have is wine or cider vinegars, use two tbs of that and two tbs of some kind of unsweete fruit pulp or juice. | | 8 | since you don"t have muscadine wine, substitute a dry gewurtztrameiner or maybe a riesling- anything dry, with a spicy or fruity flavor. | | 9 | other thick, firm fish ought to do. | | 10 | Fry it five minutes per side per inch of thickness. | | 11 | ride safe, eat dangerously |
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| Halibut pecante Reviews |
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