Halibut Pecante
------Fish------ 1 1/4 Lb Halibut Fillet -- about 1" thick 1 1/2 Tbs Butter ------Sauce------- 1/3 Cup Roasted Pecans -- coarsely crumbled by 2 Tbs Raspberry Vinegar 2 Tbs Balsamic...
Ingredients
- 11/2 tbs butter
- 2tbs raspberry vinegar
- 2tbs balsamic vinegar
- 2tbs roast garlic -- peeled and pulped
- 1Tspsoy sauce
- 1/4Cupdry muscadine wine
- 1Pinchnutmeg
- 1Pinchsalt
Directions
- 1
Fish------ 1 1/4 Lb Halibut Fillet -- about 1" thick 1 1/2 Tbs Butter ------Sauce------- 1/3 Cup Roasted Pecans -- coarsely crumbled by 2 Tb
- 2
While fish is frying, combine sauce ingredients
- 3
When fish is done, remove to plates or serving platter
- 4
Deglaze pan with the sauce, stirring briskly until it begins to thicken just slightly
- 5
Pour sauce decorously over the fish, and serve
- 6
NOTES: Other mild, tasty vinegars could be substituted
- 7
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
- 8
Since you don't have muscadine wine, substitute a dry gewurtztrameiner or maybe a riesling- anything dry, with a spicy or fruity flavor