Baked Halibut With Asparagus

Serving Size: 2

2 Fresh halibut 1"-thick fillets ; 6 to 8 oz ea
Juice of 1 lemon
Salt and white pepper
1 teaspoon Paprika
6 large Fresh asparagus spears
1 medium Bell pepper ; roasted
1/2 cup Dry white wine
1 teaspoon Shallots ; minced
2 teaspoons White wine vinegar
6 Firm tomato slices
1/3 cup Flour
2 Eggs ; beaten with
1 tablespoon Water
1 cup Seasoned bread crumbs
3 teaspoons Vegetable oil ; for pan frying
4 tablespoon Chilled butter ; cut into cubes

Preheat oven to 425 degrees. Butterfly fillets. Open and season
thoroughly with salt, white pepper, and paprika. Lay three asparagus
spears on bottom half. Place roasted pepper on asparagus. Close
hinge, place fish in oven-proof skillet and sprinkle lemon juice and
half of the wine over fish. Place fish in oven for about 10 to 12
minutes or until fish is just opaque. Transfer contents of skillet to
a plate, cover with foil, and return to oven. Turn oven off to keep
fish warm, but not cooking further. Add remaining wine, shallots,
and vinegar to pan. Place over medium-high heat to deglaze and
reduce. While reducing, dredge tomato slices in flour, egg wash and
bread crumbs. Fry on both sides in saute pan. When liquid is
reduced, remove from pan and whisk in butter pieces to finish sauce.
Place three tomato slices around center of plate, place warmed fish
on top and pour sauce over fish. Serves 2.

Recipe Source:Home & Garden TV -- Home Grown Cooking

Formatted by Nancy Berry -



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