"W. Baker" > wrote in message
...
> Evelyn > wrote:
> : Made Halibut tonight for the first time in my life.
> : I have decided it is the most delicious thing I have ever tasted.
>
> : My next door neighbor is a retired chef and he told me to broil it.
> The
> : piece of filet I had, had the skin still on, so I started it skin side
> up,
> : then when that side looked like it was almost done, I lifted off the
> skin
> : and turned the piece over and continued till it was finished.
>
> : I made a sauce of sorts. Lemon juice, a tablespoon or two of Marsala
> wine,
> : butter, and LOTS of minced garlic, sauteed first just till it was tender
> and
> : had lost its "bite". Salt and Pepper of course.
>
> : I put that sauce in the broiling pan, so that the fish sort of broiled
> and
> : poached at the same time.
>
> : Next time I will reduce the sauce down to a near syrup before I start
> : broiling the fish.
>
> : That is some incredibly sweet, tender, mild flavored, delicious fish!
>
> : --
> : Best Regards,
> : Evelyn
>
> halibut is a lovely fish that we don't eat too often. Oddly, it is a flat
> fish, related to the flounder and sole and is the largest in that
> catagory. My mother used to make a simply wonderful salad from poached
> halibut. In addition to the usual celery, onions and green peppers, she
> added soem sweet gherkin pickles adn a little of their juice in the salad
> along with S&P, Mayo, etc and she served it with russian dressing, simply
> made with mayo and either ketchup or chili sauce(NOT SALSA). Wonderful on
> a bed of letuce on a hot summers day. You can make it with cod or
> pollack, but it does not taste the same.
>
> Note_There is a brand of sweet gherkins that is made without sugar. I
> believe the brand is Mt. Olives.
>
> Wendy


Wendy I have a nice big piece left. I think I will make a salad like that
for lunch tomorrow!

--
Best Regards,
Evelyn

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