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All public Recipes -> Lunch -> Halibut Cutlet in Lemon & Dill Sauce
Halibut Cutlet in Lemon & Dill Sauce
By: Grace B.
| Description: | ||
| Time: | 30 min (10 min to prepare, 20 min to cook) | |
| Meal type: | Lunch | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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4 each Halibut fillets, 5 oz. each, pounded to 1/4" thick 0.5 teaspoon salt 0.5 teaspoon pepper 0.5 cups Wondra® flour 0.25 cups olive oil 0.5 cups white wine, dry 0.75 quarts clam juice 1 each tbsp. fresh dill, chopped 4 teaspoon granulated sugar 4 each oz. Sunkist® lemon segments, chopped 4 each oz. tomatoes, diced 1/4" 1 each lb. starch du jour 1 each lb. vegetables du jour |
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| Directions: | ||
| Season each side of halibut fillet with 1/16 tsp. salt and 1/16 tsp. pepper. Dredge each fillet in 2 Tbsp. Wondra flour. Heat 1 Tbsp. olive oil in skillet over high heat, then quickly brown halibut on both sides, until almost done. Remove from pan and hold warm. Deglaze pan with 2 Tbsp. white wine. Reduce mixture by half. Add ¾ cup clam juice and 2 tsp. chopped dill. Reduce liquid by half. Return fish to pan and finish cooking. Stir in 1 tsp. sugar, 1 oz. Sunkist lemon segments, and 1 oz. tomatoes to just heat through. Liquid should not be reduced any further. Remove fish to serving plate and ladle with Sunkist lemon, dill and wine sauce. Serve with 4 oz. starch (potatoes/rice) and 4 oz. vegetables du jour. |
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| Notes: | ||
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