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Ingredients
- 2 x Fresh halibut 1"-thick fillets (6 to 8 ounce ea)
- Â Â Juice of 1 lemon
- Â Â Salt and white pepper
- 1 tsp Paprika
- 6 lrg Fresh asparagus spears
- 1 med Bell pepper roasted
- 1/2 c. Dry white wine
- 1 tsp Shallots chopped
- 2 tsp White wine vinegar
- 6 x Hard tomato slices
- 1/3 c. Flour
- 2 x Large eggs beaten with
- 1 Tbsp. Water
- 1 c. Seasoned bread crumbs
- 3 tsp Vegetable oil for pan frying
- 4 Tbsp. Chilled butter cut into cubes
Directions
- Preheat oven to 425 degrees.
- Butterfly fillets. Open and season thoroughly with salt, white pepper, and paprika. Lay three asparagus spears on bottom half. Place roasted pepper on asparagus. Close hinge, place fish in oven-proof skillet and sprinkle lemon juice and half of the wine over fish.
- Place fish in oven for about 10 to 12 min or possibly till fish is just opaque. Transfer contents of skillet to a plate, cover with foil, and return to oven. Turn oven off to keep fish hot, but not cooking further.
- Add in remaining wine, shallots, and vinegar to pan. Place over medium-high heat to deglaze and reduce. While reducing, dredge tomato slices in flour, egg wash and bread crumbs. Fry on both sides in saute/fry pan. When liquid is reduced, remove from pan and whisk in butter pcs to finish sauce.
- Place three tomato slices around center of plate, place warmed fish on top and pour sauce over fish.
- Serves 2.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 749g | |
| Recipe makes 2 servings | |
| Calories 803 | |
| Calories from Fat 349 | 43% |
| Total Fat 39.53g | 49% |
| Saturated Fat 17.56g | 70% |
| Trans Fat 0.17g | |
| Cholesterol 279mg | 93% |
| Sodium 671mg | 28% |
| Potassium 1547mg | 44% |
| Total Carbs 77.88g | 21% |
| Dietary Fiber 9.9g | 33% |
| Sugars 17.72g | 12% |
| Protein 26.68g | 43% |
