Halibut with scallion sauce

Yield: 4 Servings

Measure Ingredient
4 Halibut fillets, (about 6 ounces
1 pinch Coarse salt
1 pinch Coarsely ground white pepper
2 tablespoons Olive oil
½ cup White wine
½ cup Fish Stock
4 tablespoons Unsalted butter -- 1/2 stick
4 Scallions -- cut diagonal 1/3"
6 Chives -- cut 2"pieces
2 tablespoons Fresh flat-leaf parsley, chopped
1 tablespoon Shallots -- finely chopped


Preparation Pat the fillets dry and sprinkle with salt and pepper on both sides. In a large skillet heat the olive oil and saute 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. . Warner Books " Mark Peel & Nancy Silverton at Home: Two Chefs Cook for Family and Friends " 1994 by Mark Peel & Nancy Silverton.

NOTES : Although the texture of halibut is wonderful, the flavor may be considered bland, making it an ideal fish for children. For grownups the highly flavored, light green sauce we offer here adds spark and character.

This dish is delicious with Horseradish potatoes.

Recipe by: Chef Mark Peel Sent to me by "Jack C. Elvis" <jackelvis@...> so I could check them out for formatting errors, originally posted to Prodigy.

By CWBJ78A NANCY BERRY Time: 12:35 PM on Apr 23, 1997

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