1 cup of lump crab meat 4 English muffins (split in half to make 8 pieces) 1/4 cup real mayonnaise 1/4 cup diced red onion 1/4 cup diced red pepper 1/4 cup diced green onion a few drops of Tabasco a few drops of Worcestershire salt and pepper to taste 1/3 cup shredded cheddar/pepper jack …
3 tablespoons olive oil 4 7-ounce petrale sole fillets Kosher salt Freshly ground black pepper Lemon Caper Butter Sauce: 1/4 cup fresh lemon juice 1/4 cup Sauvignon Blanc 1 1/2 tablespoons capers 3 tablespoons cold unsalted butter, cut into thin slices 1 tablespoon chopped fresh parsley In a 12-inch nonstick sauté pan, heat olive oil …
4 large petrale sole fillets (about I 1/2 to 2 pounds) Pinch paprika Kosher salt Freshly ground black pepper 1/2 cup pecan halves, lightly toasted and chopped 1/2 cup melted butter 1 cup Chardonnay Preheat oven to 400°F. Fold one end of each fillet under as if you were going to stuff it. Place folded …
2 lbs. halibut fillets 1 tsp, salt 2 tbsp. butter 1 can mushrooms, drained I cup sour cream 1/4 cup sherry wine Paprika Place halibut in buttered baking dish. Season and bake at 425° for ten minutes. Saute mushrooms in butter and remove from heat. Add wine and cream and heat. Pour over halibut. Continue …
Great ingredients kept simple is always a recipe for success. In this case, halibut from icy Alaskan waters presents the perfect foundation for this culinary philosophy. Use olive oil, balsamic vinegar, and fresh basil, and you’ll have a very quick and simple preparation that’s a winner every time. Yield: 2 servings 2 (6 to 7-ounce) …
2 (5 to 6-ounce) fresh halibut fillets 1 cup roasted, crushed macadamia nuts 1/2 cup Panko breadcrumbs 1 tablespoon freshly ground pepper 1/2 cup all-purpose flour 2 eggs 1/4 cup vegetable oil 1/2 cup Lemon Butter Sauce 1/4 cup Major Grey’s Chutney Combine the nuts and breadcrumbs and blend well. Place on a large plate …