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.