Peasant style fish
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | halibut fillet - (8 oz); skinned | |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 3.00 | tablespoon | olive oil |
| ¼ | cup | cooked lentils |
| 2.00 | tablespoon | sliced green olives |
| 1.00 | tablespoon | chopped tomatoes |
| 1.00 | tablespoon | chopped shallots |
| ½ | tablespoon | balsamic vinegar |
| ¼ | cup | reduced beef stock |
| 1.00 | tablespoon | chopped parsley; for garnish |
Directions
Season fish fillet with salt and pepper. In a medium skillet heat 1 tablespoon oil until rippling. Add fish, skinned-side up and sear for 3 minutes. Add lentils, olives, tomatoes and shallots. Using a spoon gently stir vegetables. Turn fish and cook for 2 minutes. Add vinegar and cook 30 seconds. Add stock, bring to a boil and reduce liquids by half. When fish is tender and cooked through, transfer it to a dinner plate. Add remaining olive oil, stirring quickly to work it into sauce. Taste and adjust seasonings. Pour sauce over fish and garnish with parsley. This recipe yields 1 serving.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2148 broadcast 04-25-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
05-01-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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