Seared halibut in a lobster broth (wash)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Olive oil |
| 6 | ounces | Halibut; (up to 8) |
| 1 | tablespoon | Parsley |
| 1 | tablespoon | Thyme |
| 1 | tablespoon | Basil |
| 1 | tablespoon | Sesame seeds |
| 1 | tablespoon | Coarse black pepper |
| 4 | ounces | Lobster broth |
| Lobster Base; to taste | ||
| 1 | quart | Water |
| ½ | cup | Celery; firmly diced |
| ½ | cup | Carrots; firmly diced |
| ½ | cup | Onions; firmly diced |
| Salt and pepper to taste | ||
| 2 | ounces | Olive oil |
Directions
LOBSTER BROTH
Heat oil in skillet, cook halibut for 2 minutes on each side, sprinkle with herb mix. Place in 300 degree oven to keep warm.
Lobster Broth: In a saucepan heat oil. Add vegetables and saute for 2 minutes. Add water and bring to a boil. Add lobster base and salt and pepper to taste.
In a glass bowl, place halibut in the center, Iadle over halibut. Garnish with a fresh thyme sprig.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1
Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: Chuckanut Manor, Bow, Wash.