Baked Halibut With Asparagus

Recipe Ingredients

2		Fresh halibut 1"-thick fillets - (6 to 8 oz ea)
		Juice of 1 lemon
		Salt and white pepper
1 teaspoon	5ml	Paprika
6 teaspoons	30ml	Fresh asparagus spears (large)
1 teaspoon	5ml	Bell pepper - roasted (medium)
1/2 cup	118ml	Dry white wine
1 teaspoon	5ml	Shallots - minced
2 teaspoons	10ml	White wine vinegar
6		Firm tomato slices
1/3 cup	20g / 0.7oz	Flour
2		Eggs - beaten with
1 tablespoon	15ml	Water
1 cup	146g / 5.1oz	Seasoned bread crumbs
3 teaspoons	15ml	Vegetable oil - for pan frying
4 tablespoons	60ml	Chilled butter - cut into cubes

Recipe Instructions

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 oven-proof skillet and sprinkle lemon juice and half of the wine over fish.

Place fish 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 bread crumbs. Fry on both sides in saute pan. 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.

Source:
Home & Garden TV -- Home Grown Cooking

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.