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Vine Cooked Halibut With Capers And Pernod
4 200 g; (7oz) halibut fillets
60 g Capers; (2oz)
2 tb Pernod
110 g Butter; (4oz)
10 g Chervil or flat leaf parsley; (1/2oz)
First you need 4 squares of tin foil, measuring about 10 inches square; place them flat on a work top. Place the halibut steaks in the middle on the tin fioil and drizzle each fillet with the Pernod. Rip up the fresh herbs on the top and sprinkle each with the capers. Cut the lemon and and squeeze some of the juice on each and a knob of butter. Season with salt and pepper and fold the tin foil up into a parcel taking care not to rip the foil or to let any of the juice out.
Once they are all done place on the BBQ for about 5 to 8 minutes depending on the thickness of the fish. Remove and serve with some buttered new potatoes or mash.