In a Guy Fieri recipe, halibut is marinated for an hour in aromatic a mixture of garlic, white wine and fresh parsley. Then the fish is stewed in chicken broth and served with slices of fried bread, on which spread tomatoes and parmesan. Share with friends: 
Time: 1 hour. 35 minutes Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
- 700 gr. halibut fillet, sliced in 170 g slices.
- 2 tbsp. l chopped garlic
- 3 tbsp. l white wine Sauvignon Blanc, leave for deglassing 2 tbsp. l
- 1 tbsp. l freshly chopped parsley
- 1 tbsp. l lemon juice
- 1 tbsp. l extra virgin olive oil
- 3/4 Art. chicken broth, leave to unclassify 1/2 Art.
- 2 tbsp. l (30 gr.) Butter, leave for deglassing
- Salt and freshly ground black pepper
- Freshly chopped green onions for decoration
- Bruschetta for serving, see recipe below
Bruschetta with tomatoes and capers:
- 1 baguette, cut at an angle (4 pieces), not pink
- 2 cloves of garlic to grate bread, plus 1 tbsp. l chopped diced garlic
- 3 tbsp. l olive oil
- 3 tbsp. l diced onions
- 1 tbsp. l little capers
- 3 tbsp. l white wine
- 1.5 tbsp. chopped plum tomatoes
- 1 tsp Sahara
- Salt and freshly ground black pepper
- 3 tbsp. l grated parmesan
Recipes with similar ingredients: halibut, garlic, tomatoes plum, lemon juice, white wine, parsley, green onion, onion onions, capers, parmesan cheese, baguette
Recipe preparation:
- Mix garlic, white wine, lemon juice, parsley, olive butter, chicken stock, and marinate the fish for 1 hour. Remove it from marinade, remove slices of garlic and fry in a pan to the fish turned out medium rare. De-pan the remaining the amount of white wine (2 tbsp. l.) and chicken broth (1/2 tbsp.) and melted butter to make a sauce. Boil the sauce and season with salt and pepper. Serve the fish with sauce and sprinkled with green onions with bruschetta.
- Bruschetta with tomatoes and capers: Preheat the oven to 180 ° C. Put the bread in the oven and brown until lightly turns red. Remove, rub with garlic and sprinkle 2 tbsp. l olive oil. Preheat in a medium sized pan the remaining tablespoon of olive oil, add onions, capers, diced garlic and sauté until transparent. Unlock pan with white wine, then add plum tomatoes and sugar. Salt, pepper and fry for 3-5 minutes. To pieces of toasted baguette put the sauce of tomatoes and capers and sprinkle with cheese Parmesan. Serve on a plate with fish and sauce.
