Calendar Recipe Box Shopping List Address Book
      
 
 

Source: Food and Wine Quick from Scratch

Grilled Halibut with Orange Remoulade
The only part of this simple supper that requires any effort is the remoulade sauce - and that just calls for a little bit of chopping and stirring.
Rating:
Read Reviews(0)
Rate This Recipe
Serves: 4
Prep Time: 5 minutes
Cook Time: 7 minutes
  Print: Recipe
  Add To: Recipe Box
  Email: Recipe
  Find: More Recipes

 
3/4 cup mayonnaise
2 tablespoons Dijon mustard
4 teaspoons fresh orange juice
1/4 teaspoon dried thyme, (or 3/4 teaspoon fresh tarragon, chopped)
2 teaspoons capers, drained, chopped
2 gherkins, chopped
1/2 teaspoon anchovy paste
1 tablespoon fresh parsley, chopped
fresh ground black pepper
4 halibut steaks, about 1-inch thick (about 2 pounds in all)
1 tablespoon cooking oil
1/2 teaspoon salt




In a small glass or stainless-steel bowl, whisk together the mayonnaise, mustard, orange juice, tarragon, capers, gherkins, anchovy paste, parsley, and 1/8 teaspoon pepper.

Light the grill or heat the broiler. Coat the halibut with the oil and season with the salt and 1/4 teaspoon pepper. Grill or broil the fish for 3 minutes. Turn and cook until just done, about 4 minutes longer. Serve the fish with the orange remoulade.


Wine Recommendation: The capers, mustard, and orange juice will go very well with a light, lively white wine with plenty of acidity. Try a pinot grigio from Italy, preferably from the northern Alto Adige region.


Enter your email address to receive delicious, family-friendly recipes, exciting promotions, helpful articles and more delivered right to your mailbox. What could be better?






 

Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
View the full recipe


Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
View the full recipe

 








 
Simply fill out the required fields to begin enjoying the benefits of FamilyTime.com – it’s fast and it’s free.
* required



 
 
Concerned about privacy? Rest assured, we never sell or share your personal information.
See our Privacy Policy.
//