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1 1/4 lb Halibut Fillet; about 1" thick
1 1/2 tb Butter
1/3 c Roasted Pecans; coarsely crumbled by
2 tb Raspberry Vinegar
2 tb Balsamic Vinegar
2 tb Roast Garlic; peeled and pulped
1 ts Soy Sauce
1/4 c Dry Muscadine Wine
1 pn Nutmeg
1 pn Salt
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 it 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 the sauce, stirring briskly until it begins to thicken just slightly. Pour sauce decorously over the fish, and serve.