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Halibut without ginger yolks pasta dijon lemon

Found 9 recipes

DIFFICULTY LEVEL

SUBCATEGORIES

Halibut With Tomato-Sorrel Sauce

1/4 cup shallot , finely chopped 1/4 cup white wine vinegar 1/4 cup dry white wine 1/2 cup whipping cream 3 tablespoons vegetable oil 2 cups mushrooms ,[...]

Source: food.com
Halibut Fish Sticks With Dill-Caper Tartar Sauce

1/2 cup mayonnaise 2 1/2 tablespoons chopped fresh dill (I used about 2 t dried) 2 tablespoons drained capers 2 tablespoons chopped fresh chives 2 tablespoons[...]

Source: food.com

Halibut with Rice Wine

1 teaspoon vegetable oil 1 shallots, finely chopped 2 cloves garlic, finely chopped 1 tablespoon black bean sauce 1/2 cup mirin (Japanese sweet wine) 1[...]

Source: allrecipes.com
Halibut Baked in Fresh Green Salsa

1 tablespoon butter 2 tablespoons flour 3/4 cup coarsely chopped tomatillos (see Notes) 1/2 cup coarsely chopped onion 2 fresh poblano chiles (6 oz. total),[...]

Source: myrecipes.com
Halibut Baked With Scallion and Worcestershire

1 1/2 lbs halibut steaks salt pepper 4 tablespoons butter 1 teaspoon Worcestershire sauce 2 scallions , chopped (green tops too) 2 tablespoons parsley ,[...]

Source: food.com
Halibut With Shallot Butter Sauce

1 pint fish stock 4 ounces unsalted butter , cut into small pieces 4 (6 ounce) halibut steaks 1 tablespoon Pernod 4 shallots , chopped finely salt and pepper[...]

Source: food.com
Halibut With Saffron Vanilla Cream Sauce

12 ounces halibut, cut into 3oz pieces 1 pint heavy whipping cream 1 pinch saffron 1 vanilla bean 1 tablespoon butter 1 tablespoon olive oil 1 Wash the[...]

Source: food.com
Halibut, Grilled, With Red Currant Garlic Sauce

24 ounces halibut fillets , cut into 4 6 Oz servings 2 tablespoons extra virgin olive oil 1/2 cup red currant jelly 4 garlic cloves , sliced thinly, not[...]

Source: food.com
Halibut, Chard and Potato Casserole

2 tablespoons extra virgin olive oil 1 medium onion , chopped 2 garlic cloves , minced 1 (14 ounce) can chopped tomatoes , with juice kosher salt & freshly[...]

Source: food.com

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