Turn Your Passion into a Profession
Getting to culinary school is easier than you think
Main Courses
BeefPoultry
Seafood
Lamb
Pork
Game
Casseroles
Vegetarian
Pasta
Sandwiches
Starters
SoupsSalads
Desserts
DessertsBreads
BreadsCuisine
AfricanAmerican
Cajun & Creole
Caribbean
Chinese
Cuban
French
German
Middle Eastern
Italian
Indian
Japanese
Mexican
Eastern European
Spanish & Portuguese
Thai
Vietnamese
UK Cuisine
Methods
BakedFried
Grilled
Stir-Fried
Roasted
Poached
Steamed
Broiled
Barbecued
Review/Rate this Recipe
Save to MyRecipes
Rating: 
Title: Halibut Pecante
Yield: 2 Servings
Ingredients
1 1/4 lb halibut fillet; about 1 thi
--------------------------Butter sauce--------------------------------
1/3 c roasted pecans; coarsely cru
2 tb raspberry vinegar
2 tb balsamic vinegar
2 tb roast garlic; peeled and pul
1 ts soy sauce
1/4 c dry muscadine wine
1 pn nutmeg
1 pn salt
Instructions
Recipe by: Martin Golding Heat butter in
frying pan until foaming subsides, reduce heat to medium to medium
low and fry fish five minutes per side, being careful when you turn
not to break it up.
While fish is frying, combine sauce ingredients.
When fish is done, remove to plates or serving platter. Deglaze pan
with th sauce, stirring briskly until it begins to thicken just
slightly. Pour sauc decorously over the fish, and serve.
NOTES:
Other mild, tasty vinegars could be substituted. If all you have is
wine or cider vinegars, use two Tbs of that and two Tbs of some kind
of unsweete fruit pulp or juice.
Since you don't have muscadine wine, substitute a dry
gewurtztrameiner or maybe a riesling- anything dry, with a spicy or
fruity flavor.
Other thick, firm fish ought to do. Fry it five minutes per side per
inch of thickness.
Ride safe, eat dangerously
Title: Halibut Pecante
Yield: 2 Servings
Ingredients
1 1/4 lb halibut fillet; about 1 thi
--------------------------Butter sauce--------------------------------
1/3 c roasted pecans; coarsely cru
2 tb raspberry vinegar
2 tb balsamic vinegar
2 tb roast garlic; peeled and pul
1 ts soy sauce
1/4 c dry muscadine wine
1 pn nutmeg
1 pn salt
Instructions
Recipe by: Martin Golding
frying pan until foaming subsides, reduce heat to medium to medium
low and fry fish five minutes per side, being careful when you turn
not to break it up.
While fish is frying, combine sauce ingredients.
When fish is done, remove to plates or serving platter. Deglaze pan
with th sauce, stirring briskly until it begins to thicken just
slightly. Pour sauc decorously over the fish, and serve.
NOTES:
Other mild, tasty vinegars could be substituted. If all you have is
wine or cider vinegars, use two Tbs of that and two Tbs of some kind
of unsweete fruit pulp or juice.
Since you don't have muscadine wine, substitute a dry
gewurtztrameiner or maybe a riesling- anything dry, with a spicy or
fruity flavor.
Other thick, firm fish ought to do. Fry it five minutes per side per
inch of thickness.
Ride safe, eat dangerously
Reviews
Become a Chef
