Ingredients
-
4
-
1
-
1/2
-
1/4
-
1/4
-
1/4
-
1
-
1/2
-
4
-
2
-
2
-
1/2
-
1/4
-
2
-
Directions
Bistecca D’ Ippogloss Alla Genovese,Pan-fried Halibut Steak With a Light Green Sauce, another family favorite from Umberto Menghi’s Seafood Cookbook. This is one of my dh’s favorite dishes by Umberto. The halibut is the star in this dish.,Oh my gosh, what a wonderful purpose for halibut.I actually went right down the recipe and ended up with flavor perfection. Served with a carrot salad and Chickpea Flat Bread for a delicious meal. Made for Culinary Quest 2014.
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Steps
|
1
Done
|
Rinse the Halibut and Pat Dry. Season With Salt and Pepper and Dust With the Flour. |
|
2
Done
|
Fry the Steaks in Butter For 4 - 5 Minutes Per Side Until Golden Brown, Then Remove and Place on Platter, Set Aside and Keep Warm. |
|
3
Done
|
Deglaze the Pan With the White Wine, Add the Lemon Juice and Mix in, Then Add the Ceam and Mix It in Also, Simmer For 3 Minutes. |
|
4
Done
|
Next Add the Basil, Parsley and Capers, Season With Salt and Pepper. |
|
5
Done
|
Spoon the Sauce Over the Halibut and Sprinkle With the Parsley and Serve Immediately. |
