Halibut Provencale Recipe
Halibut provencale is a wine cooked seafish recipe. Prepared with vegetables and mushrooms, the halibut provencale is herbed with parsley and bay leaf for a light and mild flavor. Cooked on low heat it is finished when the fish is done and can be served with elegant french bread bruschettas.
Ingredients
| Oil | 6 Tablespoon, divided | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| 1 large tomato, peeled, seeded and chopped | ||
| 3 pounds halibut fillets, cut into serving-size pieces | ||
| Dry white wine | 3/4 Cup (16 tbs) | |
| Snipped parsley | 2 Tablespoon | |
| Bay leaves | 2 Small | |
Directions
Heat 2 tablespoons Oil in small skillet.
Add onion, green pepper and garlic.
Saute over moderate heat until tender.
Stir in mushrooms and tomato.
Set aside.
Heat remaining 4 tablespoons Oil in large skillet.
Add fish.
Fry over medium-high heat 4 minutes, turning over once.
Remove from heat.
Spread vegetable mixture over fish.
Add wine, parsley and bay leaves.
Cover.
Cook over low heat, 10 to 15 minutes, or until fish flakes easily with fork.
Remove and discard bay leaves.
Add onion, green pepper and garlic.
Saute over moderate heat until tender.
Stir in mushrooms and tomato.
Set aside.
Heat remaining 4 tablespoons Oil in large skillet.
Add fish.
Fry over medium-high heat 4 minutes, turning over once.
Remove from heat.
Spread vegetable mixture over fish.
Add wine, parsley and bay leaves.
Cover.
Cook over low heat, 10 to 15 minutes, or until fish flakes easily with fork.
Remove and discard bay leaves.
Chef
