Yield: 4 servings
|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|
|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: MICHAELS 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@...
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.