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HALIBUT (papaya) Recipe

   
 

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     HALIBUT (papaya)

Category   Entrees - Maindishes
Sub Category   None

Ingredients
2 CUPS LOBSTER-PAPAYA- PECAN RELISH
1 1/2 CUPS COSTA DE ORO CHARDONNAY CREAM
3 TABLESPOONS CHEF RICK'S SEASONINGS
4 HALIBUT FILLETS (5-6 OUNCES)
2 CUPS ALL-PURPOSE FLOUR
1 CUP GROUND ROASTED PECANS
2 LARGE EGGS
1 CUP MILK
1/2 CUP OLIVE OIL
 
½ POUND COOKED AND SHELLED LOBSTER MEAT • (CRAB OR SHRIMP WILL BE ABSOLUTELY DELICIOUS TOO!) •
1 CUP COSTA DE ORO CHARDONNAY
2 LEMONS, PEELED AND QUARTERED
2 TABLESPOONS MINCED GARLIC
1 TABLESPOON MINCED ONION
1 TABLESPOON MINCED ONION
1 DASH WORCESTERSHIRE SAUCE • 1 DASH TABASCO
1/2 CUP HEAVY CREAM • 8 OUNCES BUTTER, CUT UP
1 TABLESPOON FINELY CHOPPED PARSLEY

Instructions
1. PREHEAT THE OVEN TO 375 DEGREES. 2. SPRINKLE 3/4 TEASPOON CHEF RICK’S SEASONING OVER EACH FISH FILLET, AND PAT IT ON WITH YOUR HANDS. 3. IN A BOWL COMBINE 1 CUP OF THE FLOUR WITH 1 TABLESPOON SEASONING. IN ANOTHER BOWL COMBINE THE PECANS WITH THE REMAINING 1 CUP FLOUR AND THE REMAINING 1 TABLESPOON SEASONING. IN A THIRD BOWL BEAT THE EGGS TOGETHER WITH THE MILK. 4. DREDGE THE SEASONED FILLETS FIRST IN THE SEASONED FLOUR, THEN IN THE EGG WASH, AND FINALLY IN THE PECAN/FLOUR MIXTURE. GENTLY SHAKE OFF THE EXCESS. 5. HEAT THE OIL IN A LARGE OVENPROOF SKILLET OVER HIGH HEAT. WHEN THE OIL IS HOT AND ALMOST SMOKING, ADD THE FISH AND SAUTΙ UNTIL GOLDEN , FOR ABOUT 1 1/2 MINUTES ON EACH SIDE. TURN THE FISH BACK TO THE FIRST SIDE AND PLACE THE SKILLET IN THE OVEN UNTIL THE FISH IS BROWN AND CRISP, ABOUT 4 MINUTES.
Lobster-Papaya-Pecan Relish- • ½ POUND COOKED AND SHELLED LOBSTER MEAT • (CRAB OR SHRIMP WILL BE ABSOLUTELY DELICIOUS TOO!) • ½ PEELED, SEEDED, AND CHOPPED FRESH, RIPE PAPAYA • ½ CUP ROASTED PECAN HALVES • Ό CUP CHOPPED GREEN ONIONS • 2 TABLESPOONS MINCED RED BELL PEPPERS • 1 TEASPOON FRESHLY SQUEEZED LEMON JUICE • SALT AND BLACK PEPPER TO TASTE IN A SMALL BOWL, COMBINE ALL OF THE INGREDIENTS AND TOSS GENTLY TO KEEP FROM BREAKING UP THE LOBSTER.
Chardonnay Cream- • 1 CUP COSTA DE ORO CHARDONNAY • 2 LEMONS, PEELED AND QUARTERED • 2 TABLESPOONS MINCED GARLIC • 1 TABLESPOON MINCED ONION • 1 TEASPOON SALT • 1/4 TEASPOON BLACK PEPPER • 1 DASH WORCESTERSHIRE SAUCE • 1 DASH TABASCO • 1/2 CUP HEAVY CREAM • 8 OUNCES BUTTER, CUT UP • 1 TABLESPOON FINELY CHOPPED PARSLEY
1. HEAT A LARGE SKILLET OVER HIGH HEAT. WHEN THE SKILLET IS HOT, ADD THE WINE, LEMONS, GARLIC, AND ONION. COOK FOR ABOUT 3 MINUTES, BREAKING UP AND MASHING THE LEMONS WITH A WIRE WHISK. STIR IN THE SALT, PEPPER, WORCESTERSHIRE, AND HOT SAUCE AND COOK UNTIL THE MIXTURE IS SOMEWHAT SYRUPY, FOR ABOUT 3 MINUTES. STIR IN THE CREAM AND COOK FOR 1 MINUTE. 2. OVER LOW HEAT, WHISK IN THE BUTTER A FEW PIECES AT A TIME. WHEN ALL OF THE BUTTER HAS BEEN ADDED, REMOVE FROM THE HEAT, BUT CONTINUE WHISKING UNTIL ALL THE BUTTER IS INCORPORATED INTO THE SAUCE. 3. STRAIN THE SAUCE, PRESSING ALL OF THE LIQUID INTO A BOWL. STIR IN THE PARSLEY. SERVE IMMEDIATELY OR KEEP WARM UNTIL READY TO USE. MAKES ABOUT 1 1/2 CUPS. Assembly & Serving- POUR ABOUT 1/3 CUP OF THE CHARDONNAY CREAM ON EACH OF 4 DINNER PLATES, PLACE A FILLET ON THE SAUCE, AND TOP WITH 1/2 CUP OF THE LOBSTER-PAPAYA- PECAN RELISH. DIG IT!!


Originally Submitted
7/22/2009





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