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| Halibut with spring vegetables and ginger broth |
| Serves 6 |
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| INGREDIENTS: |
6 fillets 5-6 oz each, fresh halibut
3 T olive oil
½ cup White wine
2 cups Chicken stock
2 t Ginger root, peeled and finely minced
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| SPRING VEGETABLE RAGOUT |
(Blanch all spring vegetables individually in salted, boiling water until just tender. Remove each to a bowl of ice water to set color and stop the cooking)
12 Asparagus spears cut into 1 inch pieces
½ cup Fava beans, peeled twice
½ cup Green beans cut into 1 inch pieces
¼ cup English peas, shelled
½ cup Sugar snap peas, strings removed
18 sweet grape cherry tomatoes cut in half
10 medium Basil leaves, torn into small pieces
1 T Cilantro leaves, chopped
1 T Chives, snipped
Salt and pepper
2 T Butter, unsalted, cut into small pieces
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| METHOD: |
| Season halibut with salt and pepper. Pour oil into medium hot sauté pan, sauté fish gently for 2 minutes, or until light golden brown. Turn over and continue to sauté for another 2 minutes. Transfer halibut fillets to a cookie sheet and place in a 300 degree oven until just barely cooked through, approximately 5 to 8 minutes. |
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