bistecca d' ippogloss alla genovese
(1 RATING)
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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prep time
5 Min
cook time
15 Min
method
Pan Fry
yield
4 serving(s)
Ingredients
- 4 - halibut steaks, fresh
- 1 - teaspoon salt
- 1/2 - teaspoon black pepper, freshly ground
- 1/4 - cup flour, all purpose
- 1/4 - cup butter
- 1/4 - cup white wine, dry
- 1/2 - cup whipping cream
- 4 - tablespoons basil, fresh, finely chopped
- 2 - tablespoons parsley, fresh, finely chopped
- 2 - tablespoons capers, drained
- 1/2 - teaspoon salt
- 1/4 - teaspoon black pepper, freshly ground
- 2 - tablespoons parsley, fresh, finely chopped, garnish
How To Make bistecca d' ippogloss alla genovese
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Step 1Rinse the halibut and pat dry.
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Step 2Season with salt and pepper and dust with the flour.
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Step 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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Step 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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Step 5Next add the basil, parsley and capers, season with salt and pepper.
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Step 6Spoon the sauce over the halibut and sprinkle with the parsley and serve immediately.
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Discover More
Category:
Fish
Culture:
Italian
Tag:
#Quick & Easy
Ingredient:
Fish
Method:
Pan Fry
Keyword:
#Halibut Steaks
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