1/8 pound of kippered salmon (soft-smoked)
2 tablespoons of fresh lemon juice
4 tablespoons of sherry
2 pounds of fresh halibut steak, 1″ thick
4 ounces of butter
2 tablespoons of coarsely chopped walnuts (optional)
pepper to taste
Begin by melting the butter in a hot skillet over medium flame. When the butter is melted and very hot but not smoking, brown the halibut steaks. Cook for 2 minutes on each side, flipping only once. Next, carefully add the lemon juice and sherry to the skillet. Note that the spatter from the juice may burn you so be very careful. Then season with pepper to taste. Heat the sherry and lemon juice for 1 minute only, so as to not over cook the halibut steaks. Remove from the heat. Place the halibut in shallow glass dish and pour the pan juices over the halibut steaks. Garnish with the optional walnuts and smoked salmon. Bake at 350 degrees F. for 10 minutes or until the fish flakes with a fork.
This dish is delicious and is perfect when served with a mild raspberry vinaigrette mixed green salad topped with either fresh or dried cranberries. Also you can accompany the halibut steaks with garlic mashed potatoes, cous cous, or wild rice. Vegetables to accompany the dish can include seared asparagus, steamed broccoli, or blanched greens.
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