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Pan-Fried Halibut Fillets With Roasted Vegetable Chile Broth

=== ROASTED VEGETABLE BROTH ===
2 tablespoons unsalted butter
1/2 cup finely-diced red onion
2 garlic cloves -- finely chopped
1 cup white wine
3 cups fish stock
1 roasted red bell pepper -- seeded, peeled,
and thinly sliced
1 roasted yellow bell pepper -- seeded, peeled,
and thinly sliced
1 roasted poblano -- seeded, peeled,
and thinly sliced
8 roasted garlic cloves
12 roasted shallots
12 roasted pearl onions
Salt -- to taste
Freshly-ground black pepper -- to taste
Honey -- as needed
=== PAN-FRIED HALIBUT FILLETS ===
2 tablespoons olive oil
1 tablespoon unsalted butter
4 halibut fillets - (6 oz ea)
Salt -- to taste
Freshly-ground black pepper -- to taste
=== SAGE PESTO ===
1/2 sage leaves
1/2 cup parsley leaves
2 garlic cloves
3 tablespoons pine nuts
2 tablespoons grated Parmesan
1/2 cup olive oil
Salt -- to taste
Freshly-ground black pepper -- to taste

Roasted Vegetable Broth: In a medium saucepan over medium heat, melt the butter and sweat the onion and garlic. Add the wine, raise the heat to high, and reduce the liquid completely. Reduce the heat to medium, add the stock and half of the roasted peppers, poblano, garlic, shallots and pearl onions, reserve the remaining vegetables, simmer for 30 minutes.

Puree the mixture in a blender or processor, or in the pan with a hand-held blender. Season to taste with salt and pepper and honey. Place a fillet in a bowl and ladle the broth around it. Garnish with the remaining roasted vegetables and sage pesto.

Pan-Fried Halibut Fillets: In a medium skillet over medium-high heat, heat the oil until it begins to smoke and then add the butter. Season the fillets with salt and pepper to taste on both sides and cook for 2 to 3 minutes on each side.

Sage Pesto: In a food processor, combine the sage, parsley, garlic, pine nuts and cheese and process for 20 seconds, slowly adding the olive oil while the machine is running. Transfer to a mixing bowl and season with salt and pepper to taste.

This recipe yields 4 servings.

Source:
"HOT OFF THE GRILL with Bobby Flay - (Show # HG-1B13) - from the TV FOOD NETWORK"
S(Formatted for MC6):
"04-22-2002 by Joe Comiskey - jcomiskey@krypto.net"



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