U
P
S
P
P
L
I
North Coast Seafoods
E
8 2- to 4-ounce fresh
North Coast Seafoods*
;ounder ;llets
Salt and pepper
5 tablespoons
all-purpose ;our
R
;;
;;
;;
2005
F
U
S
A
V
O
O
I
R
R
T
E
P
L
L
A
V
V
T
E
2006
I
S
Fresh Flounder Piccata
U
U
S
P
P
L
I
E
F
A
V
R
E
R
;;
2007
E
T
O
P
R
T
I
Season ;sh with salt and pepper to taste and then
dust with ;our.
P
2008
I
Heat oil in a heavy frying pan over medium heat.
Shake o; excess ;our and brown the ;sh, about
2 minutes on each side.
4 tablespoons vegetable oil
I
I
2 teaspoons freshly
minced garlic
E
E
2 tablespoons drained
small capers
½ cup white wine
R
R
Juice of 1 lemon
3 tablespoons butter
F
F
A
Remove the ;sh from the pan and pour o; any oil
and burnt ;our. Add garlic and capers to the pan
and cook for a minute or two.
Pour wine and lemon juice into the pan, turn up
the heat, and cook to reduce the liquid by half.
Turn down the heat and stir in butter and parsley.
1 tablespoon chopped
fresh parsley
Return the ;sh to the pan to warm. Taste the sauce
and add salt and pepper if needed. Serve the ;sh
with the sauce over the top. Makes 4 servings.
* Brands may vary by region; substitute a similar product.
Halibut with Mustard Nut Crust
S.M. Products ( BC) Ltd.
4 tablespoons butter,
softened, divided
¼ cup whole-grain mustard
½ cup hazelnuts,
;nely chopped
4 6-ounce halibut ;llets
Sea salt
Cayenne pepper
3 tablespoons chopped
fresh thyme
1½ cups dry white wine,
at room temperature
Preheat oven to 500°F.
Prepare the crust mixture by combining 3 tablespoons butter with mustard and hazelnuts.
Season halibut with salt and cayenne pepper to
taste. Spread the crust mixture evenly over the
top of each piece of halibut.
Melt the remaining 1 tablespoon butter and add
to an ovenproof pan large enough to hold the ;sh
in one layer. Place the ;sh in the pan. Sprinkle with
thyme and pour in enough wine to come halfway
up the sides of the ;llets and not touch the crust.
Bake for about 10-15 minutes, or until the ;sh is
;aky and the crust is bubbly. Serve immediately.
Makes 4 servings.
138 A Decade of Cooking The Costco Way
