Bistecca D' Ippogloss Alla Genovese

Bistecca D' Ippogloss Alla Genovese Recipe

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Baby Kato

By
@BabyKato

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
5 Min
Cook:
15 Min
Method:
Pan Fry

Ingredients

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  • 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

Step-by-Step

  1. Rinse the halibut and pat dry.
  2. Season with salt and pepper and dust with the flour.
  3. Fry the steaks in butter for 4 - 5 minutes per side until golden brown, then remove and place on platter, set aside and keep warm.
  4. De-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.
  5. Next add the basil, parsley and capers, season with salt and pepper.
  6. Spoon the sauce over the halibut and sprinkle with the parsley and serve immediately.

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About Bistecca D' Ippogloss Alla Genovese

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Italian
Other Tag: Quick & Easy
Hashtag: #Halibut Steaks




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