bistecca d' ippogloss alla genovese
(1 rating)
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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.
(1 rating)
yield
4 serving(s)
prep time
5 Min
cook time
15 Min
method
Pan Fry
Ingredients For bistecca d' ippogloss alla genovese
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4halibut steaks, fresh
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1teaspoon salt
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1/2teaspoon black pepper, freshly ground
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1/4cup flour, all purpose
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1/4cup butter
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1/4cup white wine, dry
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1/2cup whipping cream
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4tablespoons basil, fresh, finely chopped
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2tablespoons parsley, fresh, finely chopped
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2tablespoons capers, drained
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1/2teaspoon salt
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1/4teaspoon black pepper, freshly ground
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2tablespoons parsley, fresh, finely chopped, garnish
How To Make bistecca d' ippogloss alla genovese
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1Rinse the halibut and pat dry.
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2Season with salt and pepper and dust with the flour.
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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.
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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.
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5Next add the basil, parsley and capers, season with salt and pepper.
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6Spoon the sauce over the halibut and sprinkle with the parsley and serve immediately.
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