 |
|
Baked Halibut With Asparagus
|
Ingredients:
Two 6- to 8-oz. fresh halibut fillets, about 1" thick
Juice of 1 lemon
Salt and white pepper
1 tsp. paprika
6 large, fresh asparagus spears
1 medium bell pepper, roasted
1/2 cup dry white wine
1 tsp. shallots, minced
2 tsp. white wine vinegar
6 firm tomato slices
1/3 cup flour
2 eggs, beaten with 1 Tbs. water
1 cup seasoned breadcrumbs
3 tsp. vegetable oil for pan frying
4 Tbs. chilled butter, cut into cubes
Preparation:
Preheat oven to 425 degrees. Butterfly fillets; open and season thoroughly with salt, white pepper and paprika. Lay three asparagus spears on bottom half. Place roasted pepper on asparagus. Close hinge; place fish in ovenproof skillet and sprinkle lemon juice and half of the wine over fish. Place in oven for about 10 to 12 minutes, or until fish is just opaque.
Transfer contents of skillet to a plate, cover with foil and return to oven. Turn oven off to keep fish warm but not cooking further. Add remaining wine, shallots and vinegar to pan. Place over medium-high heat to deglaze and reduce. While reducing, dredge tomato slices in flour, egg wash and breadcrumbs. Fry on both sides in saucepan.
When liquid is reduced, remove from pan and whisk in butter pieces to finish sauce. Place three tomato slices around center of plate, place warmed fish on top and pour sauce over fish.
Yield: 2 servings
| 
)
