philthy
Active Member
- Messages
- 597
1 pound of halibut filets (or any other white fish)
Instant potato flakes (about 1 cup)
2 egg yolks, beaten
3 tablespoons capers, with juice
3 tablespoons julienne cut sun dried tomatoes
1 tablespoon lemon juice
1/4 cup (4 tablespoons) butter
1/4 cup white wine
2 tablespoons olive oil
Preheat oven to 400 degrees. Heat olive oil over medium high heat in a cast iron skillet until it's almost smoking. Cut fish into 4 or 5 oz pieces, salt and pepper one side. Dredge fish in beaten egg yolks, seasoned side down, then press firmly into potato flakes. Ease filets into hot olive oil, potato side down. Salt and pepper the uncoated side and flip after 3 minutes. Cook 3 minutes more, then transfer to a glass baking dish into the 400 degree oven for 10 minutes.
Re-heat skillet over medium high heat to make the sauce. Scrape pan, add tomatoes, capers and butter. Add wine and reduce until the majority of the liquid is evaporated. Add filets bare side down and cook over low heat until it's flaky...DON'T overcook! I served it with chilled avocado slices, but it would go well with asparagus, cucumber salad, etc. Cold beer or leftover wine is a good choice, too! This should be a good choice with cod, haddock, or any other cold water white fish.
Instant potato flakes (about 1 cup)
2 egg yolks, beaten
3 tablespoons capers, with juice
3 tablespoons julienne cut sun dried tomatoes
1 tablespoon lemon juice
1/4 cup (4 tablespoons) butter
1/4 cup white wine
2 tablespoons olive oil
Preheat oven to 400 degrees. Heat olive oil over medium high heat in a cast iron skillet until it's almost smoking. Cut fish into 4 or 5 oz pieces, salt and pepper one side. Dredge fish in beaten egg yolks, seasoned side down, then press firmly into potato flakes. Ease filets into hot olive oil, potato side down. Salt and pepper the uncoated side and flip after 3 minutes. Cook 3 minutes more, then transfer to a glass baking dish into the 400 degree oven for 10 minutes.
Re-heat skillet over medium high heat to make the sauce. Scrape pan, add tomatoes, capers and butter. Add wine and reduce until the majority of the liquid is evaporated. Add filets bare side down and cook over low heat until it's flaky...DON'T overcook! I served it with chilled avocado slices, but it would go well with asparagus, cucumber salad, etc. Cold beer or leftover wine is a good choice, too! This should be a good choice with cod, haddock, or any other cold water white fish.
