Lemon Almond Halibut
Ingredients of Lemon Almond Halibut
Water 8 cups 2 L Salt 1 tsp. 5 mL Small shell pasta 2 cups 500 mL All-purpose flour 3 tbsp. 50 mL Lemon pepper 1 1/2 tsp. 7 mL Salt 1/4 tsp. 1 mL Halibut fillet, any small bones removed, cut into 1 inch (2.5 cm) pieces 1 lb. 454 g Cooking oil 1 tbsp. 15 mL Butter 1 tbsp. 15 mL Dry white wine 1/4 cup 60 mL Vegetable broth 3/4 cup 175 mL Chopped green onion 1/3 cup 75 mL Grated lemon juice 3 tbsp. 50 mL Grated lemon zest 1 tbsp. 15 mL Sivered almounds, toasted 1/2 cup 125 mL Caper 2 tbsp. 30 mLHow to Lemon Almond Halibut
Combine water and salt in large saucepan. Bring to a boil. Add pasta. Boil, uncovered, for 8 to 10 minutes, stirring pccasionally, until tender but firm. Drain. Return to same pot. Cover to keep warm.
Combine next 3 ingredients in large resealable freezer bag. Add fish. Toss untilcoated.
Heat cooking oil and butter in large frying pan on medium. Add fish. Discard any remaining flour mixture. Cook for about 5 minutes, turning occasionally, until browned and fish flakes easily when tested with a fork. Add to pasta with slotted spoon. Cover to keep warm.
Add wine to same frying pan. Cook and stir, scraping any brown bits from bottom of pan, for 1 minute. Add next 4 ingredients. Bring to a boil. Add pasta mixture. Toos gently.
Sprinkle with almonds and capers. Makes about 6 cups (1.5 L)
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