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Praline Halibut

Not for calorie counters, this recipe is delicious. Extra sauce is sweet enough for an ice cream topping.

  • 1/2 cup butter, softened
  • 1/2 cup light brown sugar
  • 1/2 cup finely ground pecans
  • 3 pounds halibut fillets
  • Juice of 2 lemons
  • Salt and white pepper to taste
  • 1/2 cup flour
  • 1/4 cup clarified butter (directions follow)
  • Chopped fresh parsley, for garnish

Combine the softened butter, brown sugar and pecans. Mix well and set aside. Sprinkle the fish with the lemon juice, salt and pepper. Dust lightly with the flour.

Heat the clarified butter over medium-high heat in a saute pan. When hot, add the fish. Cook until the fish is golden brown on one side, 4 to 6 minutes. Turn, cover and continue cooking on low heat until the fish is cooked through (about 4 more minutes).

Remove the fish to a warm serving dish. Pour off the excess clarified butter. Add the pecan butter to the pan. When the butter begins to foam, pour it over the fillets. Sprinkle with the parsley. Serve immediately. Makes 6 servings.

"The Alaska Heritage Seafood Cookbook" by Ann Chandonnet

Clarified Butter

  • 1 cup unsalted butter

In a heavy saucepan, melt the butter over medium-high heat. Skim off any foam that rises to the surface of the butter. Remove from the heat and allow the butter to cool. When cool, drain off the clear liquid at the top; this is the clarified butter. Discard the milk solids at the bottom of the pan.

Keep the clarified butter in a covered glass jar in the refrigerator. It can be prepared several weeks in advance. Makes about 2/3 cup.

Sunday, July 21, 2002

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