Ingredients Jump to Instructions ↓

  1. 1 1/4 lbs 567g / 20oz Halibut fillet - about 1" thick

  2. 1 1/2 tablespoons 22ml Butter Sauce

  3. 1/3 cup 78ml Roasted pecans - coarsely crumbled by

  4. 2 tablespoons 30ml Raspberry vinegar

  5. 2 tablespoons 30ml Balsamic vinegar

  6. 2 tablespoons 30ml Roast garlic - peeled and pulped

  7. 1 teaspoon 5ml Soy sauce

  8. 1/4 cup 59ml Dry Muscatine wine

  9. 1 Nutmeg

  10. 1 Salt

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat butter in frying pan until foaming subsides, reduce heat to medium to medium low and fry fish five minutes per side, being careful when you turn it not to break it up. While fish is frying, combine sauce ingredients. When fish is done, remove to plates or serving platter. Deglaze pan with the sauce, stirring briskly until it begins to thicken just slightly. Pour sauce decorously over the fish, and serve. NOTES: Other mild, tasty vinegars could be substituted. If all you have is wine or cider vinegars, use two Tbs of that and two Tbs of some kind of unsweetened fruit pulp or juice. Since you don't have Muscatine wine, substitute a dry gewürztraminer or maybe a Riesling- anything dry, with a spicy or fruity flavor. Other thick, firm fish ought to do. Fry it five minutes per side per inch of thickness.


Send feedback