Post by marlaoh on Mar 26, 2004 7:20:29 GMT -6
Halibut with Market Street Tartar Sauce
2 six ounce halibut filets, skin on
salt and pepper to taste
½ cup all purpose flour
2 tablespoons canola oil
Method:
In a sauté pan over medium to medium high heat, add canola oil and bring to temperature. Combine salt and pepper with flour. Dredge halibut in flour, cook for 2 ½ minutes per side for a ¾” thick filet.
Top with tartar sauce and serve immediately.
Market Street Tartar Sauce
Serves six
Ingredients:
1 cup mayonnaise
2 tablespoons dill pickle or dill relish, minced
2 tablespoons onion, minced
1 tablespoon parsley, chopped
1 tablespoon capers, chopped
2 tablespoons caper juice
juice of ½ medium lemon
¼ teaspoon white pepper
¼ teaspoon salt
one ounce buttermilk
Method: Combine all ingredients and refrigerate 30 minutes prior to serving.
2 six ounce halibut filets, skin on
salt and pepper to taste
½ cup all purpose flour
2 tablespoons canola oil
Method:
In a sauté pan over medium to medium high heat, add canola oil and bring to temperature. Combine salt and pepper with flour. Dredge halibut in flour, cook for 2 ½ minutes per side for a ¾” thick filet.
Top with tartar sauce and serve immediately.
Market Street Tartar Sauce
Serves six
Ingredients:
1 cup mayonnaise
2 tablespoons dill pickle or dill relish, minced
2 tablespoons onion, minced
1 tablespoon parsley, chopped
1 tablespoon capers, chopped
2 tablespoons caper juice
juice of ½ medium lemon
¼ teaspoon white pepper
¼ teaspoon salt
one ounce buttermilk
Method: Combine all ingredients and refrigerate 30 minutes prior to serving.