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

  • 1Rinse the halibut and pat dry.
  • 2Season with salt and pepper and dust with the flour.
  • 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.
  • 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.
  • 5Next add the basil, parsley and capers, season with salt and pepper.
  • 6Spoon 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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