Pan-roasted halibut with spring vegetables
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Halibut fillet - (3/4\" thk); cut into 4 pieces |
| Salt; to taste | ||
| 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 |
Directions
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.