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#8 “Just For The Halibut”
(Serves 4)
This recipe incorporates artichoke
hearts that are yet another specialty of the region
where Coastal Cuisine originated. Castroville, just
inland from the Monterey Bay is the artichoke growing
capital of the world. Marilyn Monroe once served as
the artichoke queen at the Castroville Artichoke
Festival.
Artichoke-Bay Shrimp Cream Sauce
Ingredients
1 8 oz. Jar Artichoke Hearts (not
marinated), drained and cut in half
8 oz. Bay Shrimp
1 T Garlic-herb Compound Butter
1 Cup of Heavy Cream
Salt and Pepper To Taste
Sauce Method
1.
Heat
the olive oil to Medium High heat in a sauté pan.
2. Add the artichokes, shrimp and compound butter to
the pan and sauté together.
3. Reduce the heat to medium and slowly add the heavy
cream, salt and pepper.
4.Allow the mixture to reduce and thicken to a rich
consistency.
Halibut Ingredients
4 Halibut Fillets –approx. 8 oz. each
2 eggs beaten, in a shallow bowl
2 C of All Purpose Flour, in a shallow bowl
½ C Olive Oil
Salt and Pepper
2T Fresh Basil, chiffonade for garnish
Method
1.
Heat a non stick sauté pan over medium high heat.
2. Add the olive oil to the pan.
3. Salt and pepper each of the halibut steaks on both
sides.
4. Dip each piece of halibut first into the egg and
then the flour.
5. Place the fish into the heated sauté pan and pan
fry for 3-5 minutes on each side until golden brown.
6. Remove from the pan and keep warm for service.
To Serve
Plate one halibut fillet on each
serving plate and top with a spoonful of the
artichoke/shrimp sauce. Garnish with the basil
chiffonade. This fish pairs nicely with rice pilaf
and seasonal vegetables. |
