01-20-2004, 11:16 PM
[font "verdana, arial, helvetica"][size 2]2 8 ounce fresh halibut filets
2 tablespoons unsalted butter
3 tablespoons extra virgin olive oil
4 medium size fresh peaches, cleaned, diced
3 tablespoons peach preserve
juice of 1 lemon
salt and pepper to taste
fresh sprigs of parsley for garnish
fresh lemon wedges
Prepare halibut by seasoning with salt and pepper. Melt the butter in a medium size sauté pan over medium-high heat. When the butter begins to sizzle, add diced peaches and sauté for a minute or two. Add the peach preserve, lemon juice, and a pinch of salt. Combine and sauté together for about two more minutes or until hot. Remove from heat and set aside in a bowl to keep warm.
Heat the oil over medium-high heat in a medium size sauté pan. The oil should be nice and hot; be careful not to burn it. Place the halibut filets, skin side up, into the pan. Let the filets pick up a nice golden crispy appearance before turning over.
Cook approximately seven to eight minutes or until fish is cooked, but not dried out.
Remove skin before service and place fish on plates with the nice golden side up. Spoon the peach compote over the top and garnish with a fresh sprig of parsley and a fresh lemon wedge.[/size][/font]
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2 tablespoons unsalted butter
3 tablespoons extra virgin olive oil
4 medium size fresh peaches, cleaned, diced
3 tablespoons peach preserve
juice of 1 lemon
salt and pepper to taste
fresh sprigs of parsley for garnish
fresh lemon wedges
Prepare halibut by seasoning with salt and pepper. Melt the butter in a medium size sauté pan over medium-high heat. When the butter begins to sizzle, add diced peaches and sauté for a minute or two. Add the peach preserve, lemon juice, and a pinch of salt. Combine and sauté together for about two more minutes or until hot. Remove from heat and set aside in a bowl to keep warm.
Heat the oil over medium-high heat in a medium size sauté pan. The oil should be nice and hot; be careful not to burn it. Place the halibut filets, skin side up, into the pan. Let the filets pick up a nice golden crispy appearance before turning over.
Cook approximately seven to eight minutes or until fish is cooked, but not dried out.
Remove skin before service and place fish on plates with the nice golden side up. Spoon the peach compote over the top and garnish with a fresh sprig of parsley and a fresh lemon wedge.[/size][/font]
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