Planked Halibut Dinner Recipe
Ingredients
4 halibut steaks, fresh or thawed frozen (about 2 lbs.)
1/4 cup butter, melted
2 tablespoons olive oil
1 tablespoon wine vinegar
2 teaspoons lemon juice
1 clove garlic, minced
1/4 teaspoon dry mustard
1/4 teaspoon marjoram
1/2 teaspoon salt
1/8 teaspoon pepper
2 large zucchini
1 pkg. (10 oz.) frozen green peas
1 can (81/4 oz.) tiny whole carrots
Au Gratin Potato Puffs, below
Directions
Put halibut steaks into an oiled baking pan.
Combine butter, olive oil, vinegar, lemon juice, garlic, dry mustard, marjoram, salt, and pepper.
Drizzle over halibut.
Bake at 450°F 10 to 12 minutes, or until halibut is almost done.
Meanwhile, halve zucchini lengthwise and scoop out and discard center portion.
Cook in boiling salted water until just tender.
Cook peas following directions on package.
Heat carrots.
Prepare Au Gratin Potato Puffs.
Arrange halibut on wooden plank or heated ovenware platter and border with zucchini halves filled with peas, carrots, and potato puffs.
Dot peas and carrots with butter.
Place platter under broiler to brown potato puffs.
Sprinkle carrots with chopped parsley.
Garnish with sprigs of parsley and lemon wedges arranged on a skewer.
Combine butter, olive oil, vinegar, lemon juice, garlic, dry mustard, marjoram, salt, and pepper.
Drizzle over halibut.
Bake at 450°F 10 to 12 minutes, or until halibut is almost done.
Meanwhile, halve zucchini lengthwise and scoop out and discard center portion.
Cook in boiling salted water until just tender.
Cook peas following directions on package.
Heat carrots.
Prepare Au Gratin Potato Puffs.
Arrange halibut on wooden plank or heated ovenware platter and border with zucchini halves filled with peas, carrots, and potato puffs.
Dot peas and carrots with butter.
Place platter under broiler to brown potato puffs.
Sprinkle carrots with chopped parsley.
Garnish with sprigs of parsley and lemon wedges arranged on a skewer.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
