Pan-roasted halibut with spring vegetables

Yield: 4 servings

Measure Ingredient
1½ pounds Halibut fillet - (3/4\" thk); cut into 4 pieces
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
2 tablespoons Olive oil
1 cup Blanched pencil asparagus tips
½ cup Blanched; shelled fresh fava beans
¼ cup White wine
1 tablespoon Butter
3 tablespoons Chopped tarragon leaves

Season halibut with salt and pepper. In a saute pan, heat oil. Add fish, flesh-side down, and saute for 4 minutes. Turn fish and saute, skin-side down, for 4 minutes. Add blanched asparagus tips and fava beans to fish, and cook for 2 minutes. Add wine and reduce for 1 minute. Stir in butter and tarragon and serve. This recipe yields 4 servings.

Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C14 broadcast 04-15-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

04-15-1998

Recipe by: Michael Lomonaco

Converted by MM_Buster v2.0l.

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