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Halibut with Tomato-Sorrel Sauce and Garlic Mashed Potatoes Recipe

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This recipe for Halibut with Tomato-Sorrel Sauce and Garlic Mashed Potatoes, by , is from "KICK IT UP", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kaitlyn White's Family - Cousin Shannon Kincaid
Added: Thursday, October 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Sauce
1/4 cup finely chopped shallots
1/4 cup white wine vinegar
1/4 cup dry white wine
1/2 cup whipping cream

Halibut
3 Tablespoons vegetable oil
12 oz mushrooms, chopped
1/2 teaspoon dried crushed red pepper
2 medium zucchini, trimmed, cut into matchstick-size strips
48 ounce halibut fillets (about 1 inch thick)
1/2 cup chilled butter, cut into pieces
2 medium tomatoes, peeled, seeded, chopped (about 1 cup)
2 Tablespoons chopped fresh sorrel or spinach

Garlic mashed potatoes

Directions:
Directions:
For sauce: Combine shallots and vinegar in heavy small saucepan. Boil until most of liquid evaporates, about 4 minutes. Add wine, boil until most of liquid evaporates, about 3 minutes. Whisk in cream. Set sauce aside.

For halibut: Preheat oven to 400 degrees. Heat 2 Tablespoons oil in heavy large skillet over medium high heat. Add mushrooms and crushed red pepper. Cook until mushrooms are deep golden brown, stirring frequently, about 12 minutes. Add zucchini and saute' 2 minutes. Season to taste with salt and pepper.
Meanwhile, lightly oil baking sheet. Place halibut on sheet and brush with remaining 1 Tablespoon of oil. Bake until fish is opaque in center, about 10 minutes.
Bring sauce to simmer. Reduce heat; add butter and watch just until melted. Remove from heat. Mix in tomatoes and sorrel. Season with salt and pepper.
Spoon mashed potatoes onto center of 4 plates. Place halibut atop potatoes. Arrange mushroom mixture around potatoes. Spoon sauce over fish and serve.

 

 

 

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