Yield: 1 servings
Measure | Ingredient |
---|---|
1.00 \N | halibut fillet - (8 oz); skinned |
1 \N | salt; to taste |
1 \N | freshly-ground black pepper; to taste |
3.00 tablespoon | olive oil |
¼ cup | cooked lentils |
2.00 tablespoon | sliced green olives |
1.00 tablespoon | chopped tomatoes |
1.00 tablespoon | chopped shallots |
½ tablespoon | balsamic vinegar |
¼ cup | reduced beef stock |
1.00 tablespoon | chopped parsley; for garnish |
Season fish fillet with salt and pepper. In a medium skillet heat 1 tablespoon oil until rippling. Add fish, skinned-side up and sear for 3 minutes. Add lentils, olives, tomatoes and shallots. Using a spoon gently stir vegetables. Turn fish and cook for 2 minutes. Add vinegar and cook 30 seconds. Add stock, bring to a boil and reduce liquids by half. When fish is tender and cooked through, transfer it to a dinner plate. Add remaining olive oil, stirring quickly to work it into sauce. Taste and adjust seasonings. Pour sauce over fish and garnish with parsley. This recipe yields 1 serving.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2148 broadcast 04-25-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
05-01-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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