Halibut Pecante (Sinful Fish) - Recipe

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HALIBUT PECANTE (SINFUL FISH)

Any thick, firm fish should work. Fry it five minutes per side per inch of thickness.

FISH:

1 1/4 lb. Halibut fillets, about 1-inch thick
1 1/2 tbsp. butter

SAUCE:

1/3 cup roasted pecans, coarsely crumbled
2 tbsp. raspberry vinegar
2 tbsp. balsamic vinegar
2 tbsp. roast garlic, peeled and minced
1 tsp. soy sauce
1/4 cup dry Muscadine wine
pinch nutmeg
pinch salt

Heat butter in frying pan until foaming subsides, reduce heat to medium/medium low and fry fish five minutes per side, being careful when you turn it not to break it up.

While fish is frying, combine sauce ingredients.

When fish is done, remove to plates or serving platter. Deglaze pan with the sauce, stirring briskly until it begins to thicken just slightly. Pour sauce decorously over the fish, and serve.

Note: Other mild, tasty vinegars could be substituted. If all you have is wine or cider vinegars, use two tablespoons of that and two tablespoons of some kind of unsweetened fruit pulp or juice.

If you don't have Muscadine wine, substitute a Riesling - anything dry, with a spicy or fruity flavor.

Serves 2.

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