bistecca d' ippogloss alla genovese
(1 rating)
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Pan-fried Halibut Steak With a Light Green Sauce, another family favorite from Umberto Menghi's Seafood Cookbook. This is one of my husbands favorite dishes by Umberto. The halibut is the star in this dish.
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(1 rating)
yield
4 serving(s)
prep time
5 Min
cook time
15 Min
method
Pan Fry
Ingredients For bistecca d' ippogloss alla genovese
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4halibut steaks, fresh
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1teaspoon salt
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1/2teaspoon black pepper, freshly ground
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1/4cup flour, all purpose
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1/4cup butter
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1/4cup white wine, dry
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1/2cup whipping cream
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4tablespoons basil, fresh, finely chopped
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2tablespoons parsley, fresh, finely chopped
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2tablespoons capers, drained
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1/2teaspoon salt
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1/4teaspoon black pepper, freshly ground
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2tablespoons parsley, fresh, finely chopped, garnish
How To Make bistecca d' ippogloss alla genovese
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1Rinse the halibut and pat dry.
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2Season with salt and pepper and dust with the flour.
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3Fry the steaks in butter for 4 - 5 minutes per side until golden brown, then remove and place on platter, set aside and keep warm.
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4De-glaze the pan with the white wine, add the lemon juice and mix in, then add the cream and mix it in also, simmer for 3 minutes.
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5Next add the basil, parsley and capers, season with salt and pepper.
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6Spoon the sauce over the halibut and sprinkle with the parsley and serve immediately.
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