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Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds halibut fillet , cut in 6-ounce pieces

  2. 2 tablespoons garlic, chopped

  3. 3 tablespoons white wine, Sauvignon Blanc , divided

  4. 1 tablespoons freshly chopped flat-leaf parsley

  5. 1 tablespoon lemon juice

  6. 1 tablespoons extra-virgin olive oil

  7. 3/4 cup chicken stock

  8. 2 tablespoons butter

  9. Freshly chopped green onions , for garnish

  10. Bruschetta, for serving

  11. 1 baguette, sliced on bias,

  12. 4 pieces, no ends

  13. 2 garlic cloves , to rub on bread, plus

  14. 1 tablespoon garlic, diced

  15. 3 tablespoons olive oil

  16. 3 tablespoons diced white onion

  17. 1 tablespoon nonpareil capers

  18. 3 tablespoons white wine

  19. 1 1/2 cups diced Roma tomatoes

  20. 1 teaspoon sugar

  21. Salt and freshly ground black pepper

  22. 3 tablespoons grated Parmesan

Instructions Jump to Ingredients ↑

  1. Combine all ingredients, (except butter, 2 tablespoons white wine and 1/2 cup chicken stock ) and let fish marinate for 1 hour. Remove from marinade, remove excess garlic, and pan saute until medium. Then deglaze with 2 tablespoons wine, 1/2 cup chicken stock and melt butter into the sauce. Let sauce reduce and season with salt and pepper. Serve fish with sauce poured over the top. Garnish with green onions and serve the Bruschetta alongside.

  2. Preheat oven to 350 degrees F. Add bread and toast until light brown. Remove, rub with whole cloves, and drizzle with 2 teaspoons of the olive oil.

  3. In a medium saute pan, heat remaining olive oil, add onions, capers and diced garlic, and cook until translucent. Deglaze with wine, then add tomatoes and sugar. Season with salt and pepper and cook for 3 to 5 minutes.

  4. Top toasted baguette with tomato-caper sauce and garnish with Parmesan. Serve on plate with sauced fish.

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