Saute Ed Halibut Steaks Recipe
Ingredients
| 4 halibut steaks | ||
| Flour | 1 Cup (16 tbs), seasoned | |
| Butter | 2 Tablespoon | |
| Vegetable oil | 1 Tablespoon | |
| 1 carrot, pared and thinly sliced | ||
| Green pepper | 1 To taste, thinly sliced | |
| Stalk celery | 1 , thinly sliced | |
| Fish stock | 1 Cup (16 tbs), heated | |
| Cornstarch | 1/2 Teaspoon | |
| Cold water | 2 Tablespoon | |
| Lemon juice | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Preheat oven to 375 °F (190 °C).
Season fish and dredge in flour. Heat butter and oil in large ovenproof frying pan over medium heat. Add halibut and cook about 8 minutes; adjust time depending on size of steaks. Turn fish over 2 to 3 times during cooking.
Transfer pan to oven and finish cooking fish 6 minutes. Remove fish from pan to serving platter and keep warm.
Add all vegetables to frying pan and season well. Cover and cook 4 minutes over medium heat.
Pour in fish stock and bring to boil. Cook 1 minute.
Dissolve cornstarch in cold water; stir into vegetable mixture until well blended. Cook 1 minute over reduced heat.
Spoon vegetables alongside fish, sprinkle with lemon juice and serve at once.
Season fish and dredge in flour. Heat butter and oil in large ovenproof frying pan over medium heat. Add halibut and cook about 8 minutes; adjust time depending on size of steaks. Turn fish over 2 to 3 times during cooking.
Transfer pan to oven and finish cooking fish 6 minutes. Remove fish from pan to serving platter and keep warm.
Add all vegetables to frying pan and season well. Cover and cook 4 minutes over medium heat.
Pour in fish stock and bring to boil. Cook 1 minute.
Dissolve cornstarch in cold water; stir into vegetable mixture until well blended. Cook 1 minute over reduced heat.
Spoon vegetables alongside fish, sprinkle with lemon juice and serve at once.
Chef
