Barrington Software Incorporated

 


Halibut with Lemon Sauce

Cookbook MarthaStewart

Category Name Fish

Servings 4 Tools

Serving Size

Yield Yield Unit

Quantity Unit Pre-instructions Ingredient Post-instructions

Zest of 3 lemons

2 Tablespoon(s) sugar

1 Tablespoon(s) salt

1/3 Cup(s) plus 1 teaspoon

freshly squeezed

lemon juice

3 Tablespoon(s) chopped fresh dill

4 eight-ounce halibut fillets or

other firm white fish

1 Tablespoon(s) olive oil

3 Tablespoon(s) butter, cut into

thirds

Method

1. In a small bowl, combine the lemon zest, sugar, salt, 1 tablespoon lemon juice,

and dill. Place fillets in a shallow, nonreactive container. Cover with lemon-dill

marinade, and refrigerate 3 hours.


2. Remove fish from container; set marinade aside. Heat a large sauté pan coated

with olive oil. Sauté fillets until golden and cooked through, about 5 minutes per side.

Remove from heat; transfer fillets to a platter. Cover with aluminum foil to keep warm.




3. Turn heat to high; add reserved marinade. When it bubbles and browns, add

remaining lemon juice. Cook 1 minute. Reduce heat to low. Add butter, swirling pan to

melt. Remove pan from heat. Pour sauce over fillets, and serve.


  
      

 

 

 

 

Press Releases  Newsletters  Customer Comments   Links