|Dad's Awesome Grilling Book|
|by Bob Sloan|
Bob Sloan offers tasty recipes sage advice and witty reflections in this ultimate tribute to the glory of dads and their grills.
1 - 10 of 11 for poached halibut
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Combine water, wine, ... boil and add halibut. Reduce heat ... drain. Serve hot or chilled. Garnish with cucumber slices. Serve with creamy cucumber sauce.
Bring water and ... to simmer, place halibuts in pan. Cover ... per inch of thickness or until fish flakes when tested. Remove fish from pan, keep warm.
Fill a deep ... Drop in the halibut steaks one at ... the sauce. Garnish with extra mint leaves, if desired. Serves 6. Total precooking time: 40 minutes.
In saute pan heat enough water to cover fish and add 2 to 3 pinches of sweet basil or 4 to 5 leaves of fresh basil. When water come to a boil, add ...
1. Wipe fish ... SERVE: Place the halibut steak in the ... the halibut. Spoon the sour cream sauce over the fish and sprinkle the popcorn shrimp over that.
Poach halibut as directed below. ... longer. Serve over poached halibut. Makes 4-6 ... when tested with a fork. Drain and serve with sweet and sour sauce.
Combine all the sauce ingredients, cover and refrigerate for 1-2 hours. To Assemble: Fillet the fish and cut in serving pieces. Arrange each one on a ...
Cut fish into individual servings. Put water in pan (enough to cover fish). Add salt and lemon juice. Bring to a boil. Place fish in water, cover and ...
In a large skillet combine water or water plus wine and bay leaf. Bring just to boiling. Carefully add the fish. Return just to boiling, then reduce ...
For poaching liquid, in a nonstick skillet combine dry white wine and water. Stir in mushrooms, carrots, celery, broth, and rosemary. Bring to ...
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