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Halibut Provencale

American.foodie's picture
Halibut provencale is a wine cooked seafish recipe. Prepared with vegetables and mushrooms, the halibut provencale is herbed with parsley and bay leaf for a light and mild flavor. Cooked on low heat it is finished when the fish is done and can be served with elegant french bread bruschettas.
  Oil 6 Tablespoon (Divided)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Mushrooms 1 Cup (16 tbs), sliced
  Tomato 1 Large, peeled, seeded and chopped
  Halibut fillets 3 Pound, cut into pieces
  Dry white wine 3⁄4 Cup (12 tbs)
  Snipped parsley 2 Tablespoon
  Bay leaves 2 Small

Heat 2 tablespoons Oil in small skillet.
Add onion, green pepper and garlic.
Saute over moderate heat until tender.
Stir in mushrooms and tomato.
Set aside.
Heat remaining 4 tablespoons Oil in large skillet.
Add fish.
Fry over medium-high heat 4 minutes, turning over once.
Remove from heat.
Spread vegetable mixture over fish.
Add wine, parsley and bay leaves.
Cook over low heat, 10 to 15 minutes, or until fish flakes easily with fork.
Remove and discard bay leaves.

Recipe Summary

Main Dish

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