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Monday, July 12, 2010

The Hostess Extraordinaire (Part #2)

On to the main course! (if you have no idea what I'm talking about, read the blog post below)

I apologize in advance for the blurry photo.  I was so excited to try the food, I started putting my camera away before the picture was even taken!

Pecan Crusted Halibut with Sauteed Apples (from Celebrate the Rain - which has tons of great recipes)

What you need

1 1/2 c pecans
2 tbl minced parsley + more for garnish
4 tbl unsalted butter, melted
2 tbl fresh oj
1 tsp grated orange zest
1 tsp dijon mustard
1 tsp salt
1/4 tsp cayenne pepper
4 halibut fillets (8 oz each), skinned and bones removed

Preheat over to 425 F.  Lightly oil baking sheet. Put the pecans and parsley in a food processor and pule until finely chopped.  Spread the mixture in a shallow dosh.

Stir together the melted butter, oj, orange zest, mustard, salt, and cayenne in a shallow dish.  Coat both sides of each halibut fillet w/the butter mixture.  Press both side of each fillet into the nut mixture, patting gently to remove excess.  Set the halibut on the prepared baking sheet and bake until the fish is opaque through (8-12 min).

For the sauteed apples you need
2 tbl apple juice
1 tsp dijon
1 tsp sugar
1tbl unsalted butter
1 red apple, cored and cut into 1/4 inch dice
2 tbl thinly sliced green onion (white & light green parts only)
1tbl minced parsley

Whisk together the apple juice, mustard, and sugar in a small bowl and season to taste with salt.  Melt the butter in a small skillet over medium heat.  Add the dices apple and apple juice mixture and cook, stirring occasionally, until the apple is just soft (approx 4 min).  Stir in the green onion and parsley.

Spoon the sauteed apples over the halibut pieces and garnish with parley.

Also served: Firecracker Green Beans and divine mashed potatoes

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