Halibut fillet with crabmeat stuffing

4 servings

Ingredients

Quantity Ingredient
4 Boneless halibut fillets; (7-ounce)
2 larges Potatoes; thinly sliced
½ ounce Olive oil
1 pounds Crabmeat
¼ cup White onion
½ cup Red yellow and green peppers; diced
⅓ cup Salad oil
½ Lemon juice
2 tablespoons Dijon mustard
2 Egg yolks
¼ cup Bread crumbs
1 teaspoon Dill chopped
1 teaspoon Scallion sliced
Black pepper
Salt
2 cups Water
4 Ears fresh corn
½ White onion
2 Sprigs fresh thyme
2 tablespoons Butter
Black pepper
Salt

Directions

INGREDIENTS FOR CRAB STUFFIN

INGREDIENTS FOR CORN SAUCE

How to Prepare the Halibut:

Saut‚ fish with oil in a pan. Place fish in oven which has been preheated to 350 F for 7 minutes.

How to Prepare Crabmeat Stuffing: Place salad oil, onions and peppers into sauce pan over medium heat. Mix crabmeat, yolks, Dijon, lemon juice and oil mixture into bowl and whisk.

Fold in dill, scallion and bread crumbs. Take crabmeat and place on top of fillets.

How to Prepare Potatoes:

Thinly slice peeled potatoes. Brush slices with olive oil and place them in 350 F oven for 3 minutes to soften.

© 1997 Brad Steelman, Chef from the "Water Club" in NYC © 1997 Lifetime Entertainment Services. All rights reserved.

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