*  Exported from  MasterCook II  *
 
                              Halibut Pecante
 
 Recipe By     : Martin Golding <martin@PLAZA.DS.ADP.COM>
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Fish And Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ------Fish------
    1 1/4  Lb            Halibut Fillet -- about 1 thick
    1 1/2  Tbs           Butter
                         ------Sauce-------
      1/3  Cup           Roasted Pecans -- coarsely crumbled by
    2      Tbs           Raspberry Vinegar
    2      Tbs           Balsamic Vinegar
    2      Tbs           Roast Garlic -- peeled and pulped
    1      Tsp           Soy Sauce
      1/4  Cup           Dry Muscadine Wine
    1      Pinch         Nutmeg
    1      Pinch         Salt
 
 Heat butter in frying pan until foaming subsides, reduce heat to medium to
 medium low and fry fish five minutes per side, being careful when you turn it
 not to break it up.
 
 While fish is frying, combine sauce ingredients.
 
 When fish is done, remove to plates or serving platter. Deglaze pan with the
 sauce, stirring briskly until it begins to thicken just slightly. Pour sauce
 decorously over the fish, and serve.
 
 
 NOTES:
 
 Other mild, tasty vinegars could be substituted. If all you have is wine
 or cider vinegars, use two Tbs of that and two Tbs of some kind of unsweetened
 fruit pulp or juice.
 
 Since you don't have muscadine wine, substitute a dry gewurtztrameiner or
 maybe a riesling- anything dry, with a spicy or fruity flavor.
 
 Other thick, firm fish ought to do. Fry it five minutes per side per
 inch of thickness.
 
 
 Ride safe, eat dangerously
 
                    - - - - - - - - - - - - - - - - - -