Apple Halibut

I must confess, although I'm a Chef, I can't stand cooking fish, because it never comes out right for me. Or, there's only three real ways to cook it, fried, broiled, or grilled. I like quick and easy, so I don't have time for all of the rigmarole, that comes with the crusted or stuffed dishes. I will cook them for clients, but I won't be cooking them during the week, when I'm trying to make something quick for the family. Without further ado, I was going through this cook book (from a very fancy seafood restaurant chain, that shall remain nameless, so I don't get into trouble.. lol!), and came up with this dish. Mmm, Mmm, Mmm, tasty. Try it, and tell me what you think, and if it should become a menu item.

APPLE HALIBUT

4 (6 to 7 oz) fresh Halibut fillets

1/2 tsp Salt

1/2 tsp Pepper

6 tbs flour

6 tbs vegetable oil

4 tbs butter

6-8 baby red potatoes, quartered and grilled

3 strips smoked, diced bacon

1 c thinly sliced red onion

2 medium apples, peeled and thinly sliced

1 c lemon butter sauce (see below)

3 tbs chopped chives

1) Season the halibut with salt and pepper. Lightly dust in flour.

2) Heat the oil in a saute pan. Sear Halibut over medium-high heat until golden brown. Remove from the pan and hold in a warm oven.

3) Drain oil from pain, and saute the bacon, red onion, and apples for 2 minutes.

4) Place the red potatoes in the center of your place. Pour the bacon, apples, and onions over the potatoes.

5) Place the warm halibut on top. Pour the lemon Butter sauce over the fish, and sprinkle with chives.

Lemon Butter Sauce ( Beurre blanc sauce)

Yield 1 cup

6 oz white wine

3 oz white wine vinegar

Juice of one lemon

3 whole black peppercorns

1 shallot, quartered

1 c heavy cream

6 oz cold, unsalted butter, cut into pieces

3 oz cold butter cut into pieces

Combine wine, vinegar, peppercorns, and shallot in a noncorrosive sauce pan. Reduce to 1-2 tbs. Add cream and reduce again, to 3-4 tbs and very syrupy. Remove the pan from heat. Add the butter, about 2 oz at a time, stirring constantly and allowing each piece to melt in before adding more. (if the mixture cools too much, the butter will not melt completely and you will have to reheat it slightly.) Straining and hold warm over very low heat (in a double boiler), until ready to use.

I hope you enjoyy it, don't forget to share your fish dishes with us!

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Sincerely,

Saundra D. Jones, CC

Chef/Owner

Divine Cuisine Event Planning & Catering

301-326-7555

www.divinecuisineepc.com

info@divinecuisineepc.com

"All things are possible thorugh Christ who strengthens me"!