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Halibut Al Tabaccaio
1/2 oz Dried porcini
1 1/4 lb Halibut *
Salt and pepper
1/4 c Canola or peanut oil
* or fillets of Atlantic cod, true snapper, grouper, striped bass, or halibut
In a spice or coffee grinder, grind the porcini to a fine powder, rotating the grinder as you go so that all the porcini come into contact with blades. Pour the powder onto a plate.
Cut the fish into 4 equal portions and season on both sides with salt and pepper. Let stand for about 10 minutes. This allows the fish to "sweat", as the salt draws moisture to the surface and makes it easier for the porcini powder to adhere to the fish.
Dredge the fish in the porcini powder, coating it heavily on all sides. (If you don't use all the powder, seal the remainder in a jar or a plastic bag for later use.)
Warm the oil in a cast-iron or non-stick frying pan. Sauté the fish over medium-high heat until it yields easily to the tip of a knife, 4-6 minutes per side. Serve on warm plates with a wedge of lemon and about 1 tbs porcini oil (solids included).