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    You are in: Home / Recipes / Bistecca D' Ippogloss Alla Genovese Recipe
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    Bistecca D' Ippogloss Alla Genovese

    Bistecca D' Ippogloss Alla Genovese. Photo by breezermom

    1/2 Photos of Bistecca D' Ippogloss Alla Genovese

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Baby Kato's Note:

    Pan-fried Halibut Steak With a Light Green Sauce, another family favorite from Umberto Menghi's Seafood Cookbook. This is one of my dh's favorite dishes by Umberto. The halibut is the star in this dish.

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    Units: US | Metric


    1. 1
      Rinse the halibut and pat dry. Season with salt and pepper and dust with the flour.
    2. 2
      Fry the steaks in butter for 4 - 5 minutes per side until golden brown, then remove and place on platter, set aside and keep warm.
    3. 3
      Deglaze the pan with the white wine, add the lemon juice and mix in, then add the ceam and mix it in also, simmer for 3 minutes.
    4. 4
      Next add the basil, parsley and capers, season with salt and pepper.
    5. 5
      Spoon the sauce over the halibut and sprinkle with the parsley and serve immediately.

    Ratings & Reviews:

    • on March 23, 2014


      I used amberjack because that was what I had fresh. Absolutely delicious! I threw in some chopped green olives too to add to the color. Just spectacular. Thanks for sharing....made for Photo Tag Game.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Bistecca D' Ippogloss Alla Genovese

    Serving Size: 1 (502 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 624.3
    Calories from Fat 253
    Total Fat 28.1 g
    Saturated Fat 15.3 g
    Cholesterol 271.1 mg
    Sodium 1393.0 mg
    Total Carbohydrate 9.3 g
    Dietary Fiber 1.0 g
    Sugars 0.6 g
    Protein 77.7 g

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