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Halibut with Zucchini

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Sep 18, 2009 8:25 am US/Pacific

Halibut with Zucchini

Reporting
Tina Macuha
  Halibut with Zucchini
Serves 4

4each 5 ounce fillets of halibut
2 small zucchini
1 tablespoon fresh tarragon, chopped fine
1 large shallot, minced
2 tablespoons, melted butter
Salt and pepper to taste

Flatten fish in between two layers of plastic wrap. Using a mandoline, slice zucchini very thin. Sprinkle flattened fillets with tarragon, shallots and salt and pepper. Arrange zucchini slices over the fillets. Brush finished fillets with melted butter and steam for 5-7 minutes.

Serve with mixed green salad with tossed with olive oil, lime juice and balsamic vinegar. Top salad with fresh vegetables and serve immediately.

Red Pepper Coulis
Makes 2 cups

Red Pepper Coulis
12 oz. red peppers, roasted and chopped
2 tablespoons olive oil
2 teaspoons shallots, minced
2 teaspoons garlic, minced
2 oz. white wine
4 oz. vegetable or chicken stock
1 tablespoon butter
Salt and pepper to taste
Fresh herbs to garnish chives, parsley and basil

Add oil to saucepan. Cook the shallots and garlic in the oil until tender. Add the peppers, wine and stock and cook over medium heat until liquid is reduced by half. Puree this "sauce" in blender and be careful not to burn yourself by the hot liquid jumping out of the blender. Return puree to saucepan and add butter and herbs. Season and serve.

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