Name: Braised Halibut
Prep time: 45 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 1 c Fish stock or chicken broth;; 1 sm Onion finely chopped; Black Pepper freshly ground; 1 tb Butter; Steamed carrot threads or; 1 Celery stalk; finely chopped; Salt to taste; Black sesame seeds;; 2 tb Dry white wine; 1 Carrot; finely chopped; 1 lb Halibut steaks; === GARNISH ===

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INGREDIENTS

1 c Fish stock or chicken broth;
1 sm Onion ; finely chopped
Black Pepper ; freshly ground
1 tb Butter
Steamed carrot threads or
1 Celery stalk; finely chopped
Salt ; to taste
Black sesame seeds;
2 tb Dry white wine
1 Carrot; finely chopped
1 lb Halibut steaks
=== GARNISH ===

Servings

INSTRUCTIONS

Heat the butter in a skillet just wide enough to hold the fish. When hot add the vegetables and saute for a minute or so just to get them sizzling. Add the wine, cover and cook over very low heat until wilted, about 10 minutes. Set halibut over the vegetables, season with salt and pepper and add stock or broth just to cover. Simmer, covered, over low heat, until fish is just done, about 10 minutes. With a slotted spatula, remove haibut from the liquid and divide into two portions. Set each portion in the bottom of a deep soup plate and garnish with carrot threads or snow peas; season the broth and spoon it over the top; garnish with black sesame seeds if you wish. This recipe yields 2 servings. Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # MF-6754 broadcast 12-24-1997) Recipe by: Michele Urvater

NOTES

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Braised Halibut

1 c Fish stock or chicken broth; 
1 sm Onion finely chopped
  Black Pepper freshly ground
1 tb Butter 
  Steamed carrot threads or 
1  Celery stalk; finely chopped 
  Salt to taste
  Black sesame seeds; 
2 tb Dry white wine 
1  Carrot; finely chopped 
1 lb Halibut steaks 
  === GARNISH ===

Heat the butter in a skillet just wide enough to hold the fish. When  hot add the vegetables and saute for a minute or so just to get them  sizzling. Add the wine, cover and cook over very low heat until  wilted, about 10 minutes.    Set halibut over the vegetables, season with salt and pepper and add  stock or broth just to cover. Simmer, covered, over low heat, until  fish is just done, about 10 minutes.    With a slotted spatula, remove haibut from the liquid and divide into  two portions. Set each portion in the bottom of a deep soup plate and  garnish with carrot threads or snow peas; season the broth and spoon  it over the top; garnish with black sesame seeds if you wish.    This recipe yields 2 servings.    Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the  TV FOOD NETWORK - (Show # MF-6754 broadcast 12-24-1997)    Recipe by: Michele Urvater

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Nutrition

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Serving Size: 1 Serving (293g)
Recipe Makes: 2 servings

Calories: 326
Calories from Fat: 99 (30%)

Amt Per Serving		% DV

	Total Fat 11g	15 %
	Saturated Fat 4.4g	22 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 1.9g
Cholesterol 87.8mg		27 %
Sodium 165.8mg		6 %
Potassium 1108.3mg		29 %
Total Carbohydrate 5.4g		2 %
	Dietary Fiber 1g	4 %
	Sugars, other 4.4g
Protein 47.9g		68 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 326

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