BISTECCA D' IPPOGLOSS ALLA GENOVESE

Bistecca D' Ippogloss Alla Genovese image

Provided by Baby Kato

Categories Fish

Time 20m

Number Of Ingredients 13

4 halibut steaks, fresh
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1/4 cup flour, all purpose
1/4 cup butter
1/4 cup white wine, dry
1/2 cup whipping cream
4 tablespoons basil, fresh, finely chopped
2 tablespoons parsley, fresh, finely chopped
2 tablespoons capers, drained
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
2 tablespoons parsley, fresh, finely chopped, garnish

Steps:

1. Rinse the halibut and pat dry.
2. Season with salt and pepper and dust with the flour.
3. Fry the steaks in butter for 4 - 5 minutes per side until golden brown, then remove and place on platter, set aside and keep warm.
4. De-glaze the pan with the white wine, add the lemon juice and mix in, then add the cream and mix it in also, simmer for 3 minutes.
5. Next add the basil, parsley and capers, season with salt and pepper.
6. Spoon the sauce over the halibut and sprinkle with the parsley and serve immediately.