![]() ![]() When the wine has almost evaporated turn off the heat and add the butter mixing continuously until it is melted and incorporated into the chard. Turn the heat up to high and add the chard and saute for a minute or two then add the white wine and a pinch of salt and pepper. Place two or three tablespoons of oil into a saute pan and heat until moderately hot then add the shallots and saute briefly. Red beet vinaigrette dressing (recipe below)16-20 Shiitake mushrooms stemmed1 lb Herbed roasted red potatoesInstructions: 1. ![]() ![]() Check out part one and part two of this week’s Grillaxin for more fish stories.Grilled Halibut With Swiss Chard and Shiitake MushroomsMakes 4 servings.2 ozĜanola oil24 oz Halibut fillet cut into four 6-ounce portions*¼ cupěasil pesto16 oz Swiss chard stemmed, cleaned, chopped, blanched and drained (after it has cooled, squeeze the water out with your hands)2 tsp Chopped shallots¼ cupĝry white wine2 Tbsp Whole butterto taste Ground white pepperto taste Kosher salt1.5 fl. Sure, there’s a loooooooooooooong list of ingredients and a few parts to juggle, but you can do it! Especially this time of year, when that mild fish from Alaska is hitting the market. Do the math! That’s a lot!Hooray for halibut! That’s what we say after reading Elliott’s chef Robert Spaulding’s yummy recipe. ![]() Photo by Leslie Kell圜hef Robert Spaulding and his crew served 800 dozen oysters at Taste Washington on Sunday. ![]()
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