Preheat oven to 425 degrees. In the bowl of a food processor, combine the butter, egg yolk, lemon juice, mustard, bread crumbs, green onions, parsely, and garlic. Pulse for 1 to 2 minutes to throughly combine into a paste. Pour the butter mixture onto a piece of plastic wrap, roll the wrap as you would a cigar, into a cylindrical shape, and refrigerate for 2 to 3 hours until hardened. Cut the halibut into four to six equal steak portions. Brush the soaked wood with oil and place into the oven on a baking sheet for 10 minutes to begin to season the wood. Brush the fish with oil and season with salt and pepper. Remove the hardened butter from the refrigerator, unwrap, and cut into 1/4-inch thick slices. Place 1 or 2 slices on top of each piece of fish. Place each halibut steak on top of a hot cedar plank and put the planks into a roasting pan large enough to hold them all side by side. Put the roasting pan into the oven and cook for 8 to 10 minutes, or until the fish is cooked to the desired degree of doneness and the butter has melted into a browned crust. Remove from the oven and serve immediately. This recipe yields 4 to 6 servings. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B40 broadcast 05-13-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com -or- MAD-SQUAD@prodigy.net 05-20-1998 Recipe by: Michael Lomonaco
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|Serving Size: 1 Serving (282g)|
|Recipe Makes: 4|
|Calories from Fat: 243 (42%)|
|Amt Per Serving||% DV|
|Total Fat 27g||36 %|
|Saturated Fat 9.6g||48 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 137.2mg||42 %|
|Sodium 1270.9mg||44 %|
|Potassium 954.9mg||25 %|
|Total Carbohydrate 38.9g||11 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 35.6g|
|Protein 44.1g||63 %|
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Calories per serving: 580
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