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- .RH MOD.RECIPES-SOURCE HALIBUT-1 M "14 Jun 88" 1989
- .RZ "GRILLED HALIBUT NICOISE" "Marinated grilled halibut in the Provence style"
- My favorite style of cooking is that of Provence, in the south of France.
- Recently we had a "cooking of Provence" party at which we
- devised this recipe from our combined memories of fish restaurants in Nice.
- The French would grill it over dried rosemary branches; we used charcoal
- with mesquite chips.
- .IH "Serves 8"
- .IG "\(12 cup" "olive oil" "100 ml"
- .IG "\(14 cup" "lemon juice" "50 ml"
- .IG "\(14 cup" "white wine" "50 ml"
- .IG "1 cup" "chopped fresh tarragon" "50 g"
- .IG "" "black pepper"
- .IG "4 lbs" "halibut" "2 kg"
- .PH
- .SK 1
- Mix marinade ingredients.
- .SK 2
- Break fish into chunks; marinate for several hours.
- .SK 3
- Grill and serve.
- .NX
- It is important to use fresh lemon juice and extra-virgin olive oil in the
- marinade for authentic flavor.
- .PP
- This recipe is nice to try if
- you have a lot of tarragon growing.
- We had a really vigorous early crop
- this year. My Dad's trick for wintering it over
- works in New England window boxes as well. (We just
- covered the plant with about five inches of newspaper
- wrapped in a trash bag.)
- .SH RATING
- .I Difficulty:
- easy.
- .I Time:
- 5 minutes preparation, 5 hours marinating, 5 minutes cooking.
- .I Precision:
- no need to measure.
- .WR
- Jan Walker
- DEC Cambridge Research Lab, Cambridge, Massachusetts, USA
- jwalker@crltrx.dec.com decwrl!jwalker
-