* Exported from BigOven *

Baked Halibut With Asparagus

Recipe By :
Serving Size :2
Cuisine :
Main Ingred. :
Categories :Seafood Fish (Ocean)

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
2 Fresh halibut 1"-thick fillets --6 to 8 oz ea
Juice of 1 lemon
Salt and white pepper
1 teaspoon Paprika
6 large Fresh asparagus spears
1 medium Bell pepper --roasted
1/2 cup Dry white wine
1 teaspoon Shallots --minced
2 teaspoons White wine vinegar
6 Firm tomato slices
1/3 cup Flour
2 Eggs --beaten with
1 tablespoon Water
1 cup Seasoned bread crumbs
3 teaspoons Vegetable oil --for pan frying
4 tablespoon Chilled butter --cut into cubes

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. Serves 2.

Recipe Source:Home & Garden TV -- Home Grown Cooking
Formatted for MasterCook by Nancy Berry -



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