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Halibut Pecante

 

20

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

Fish
1 ¼ Lb halibut fillets
about 1 inch thick
*
1 ½ tablespoons butter
Sauce
cup pecans
roasted, coarsely crumbled
2 tablespoons raspberry vinegar
2 tablespoons balsamic vinegar
2 tablespoons garlic
roasted, peeled, pulped
1 teaspoon soy sauce, tamari
¼ cup wine
dry
*
1 pinch nutmeg
*
1 pinch salt
*

Directions

Heat butter in frying pan until foaming subsides, reduce heat to medium to 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.

NOTES: Other mild, tasty vinegars could be substituted.

If all you have is wine or cider vinegars, use two Tbs of that and two Tbs of some kind of unsweetened fruit pulp or juice.

Since you don't have muscadine wine, substitute a dry gewurtztrameiner or maybe a riesling- anything dry, with a spicy or fruity flavor.

Other thick, firm fish ought to do.

Fry it five minutes per side per inch of thickness.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 35g (1.2 oz)
Amount per Serving
Calories 11585% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 108mg 4%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 3g
Vitamin A 3% Vitamin C 2%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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