Halibut Steaks A L'indienne - Just Fish/Seafood Recipes

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Halibut Steaks A L'indienne

1 c Sour cream
2 T Curry powder
1 pn Ground cumin
4 Up to ...
6 Fresh halibut steaks 3/4" thick
Salt & freshly ground white pepper
4 T Sweet butter
2 T Olive oil
2 Onions, very finely minced
2 lg Garlic cloves, minced
4 Ripe tomatoes, peeled, seeded & finely chopped
1/2 c Tomato puree
1 lg Bouquet garni (including a lg sprig of basil)
1 c Dry white wine
1 Beurre Manie*
2 T Sweet butter
2 T Pine nuts sauteed in
1 T Sweet butter until golden

* Beurre Manie is used to thicken sauces. These butter-flour balls can be made ahead in advance and stored in a sealed jar in the refrigerator for 1 or 2 weeks. Combine 1 T flour and 1 T sweet butter on a small flat plate and blend the mixture with a fork into a very smooth paste. Roll the paste into a ball. In a small bowl combine the sour cream, curry powder and cumin. Reserve. Dry the fish steaks well on paper towels and season them with salt and pepper. Heat the butter and oil in a large skillet. When very hot, add the fish steaks and brown them very lightly on both sides. Carefully remove them to a side dish and reserve. Remove all but 2 T of fat from the skillet. Add the onion and garlic and cook without browning for 2 or 3 minutes. Add the tomatoes, tomato puree and the bouquet garni. Season the mixture with salt and pepper, bring it to a boil and add the wine. As soon as the liquid starts to boil, reduce the heat. Return the fish steaks to the pan, cover the pan, reduce the heat and cook the fish for 30 minutes. Test the fish. It is done when it flakes easily when pierced with a fork. Carefully remove the fish steaks to a serving platter and keep them warm over simmering water. Strain the sauce into a 2 quart saucepan, pressing down on the tomato pulp to extract all its juice. Place the saucepan over high heat and reduce the sauce by 1/3. Add the cream and curry mixture and continue cooking the sauce over high heat. Bit by bit, beat in a Beurre Manie until the sauce heavily coats a spoon. Taste the sauce for seasoning. If you wish a stronger curry flavor, add 1 t of curry powder mixed into a paste with a little cream. Pour the sauce over the fish steaks. Sprinkle with the sauteed pine nuts and serve immediately. From "Seasonal Kitchen" by Perla Meyers. From: Debra Antes Date: 04-25-94