Butter-basted halibut with creamy corn and red pepper coulis from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

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Notes about this recipe

  • wcassity on July 07, 2018

    Super delicious. Loved the creamy corn and the red pepper cookies. Used halibut filets vs steaks.

  • Delys77 on July 17, 2012

    Pg. 251 My first attempt at butter basting and it yielded a lovely piece of fish. I have seen chef's perform this technique on TV and I'm happy I gave it a try. The process yields a nicely cooked piece of fish with the distinct flavour of beurre noisette without having to consume all that butter. The fish was luscious, and very prettily nestled atop the rich cream corn. The drizzle of red pepper coulis with its acidic notes cuts through the richness of the corn and the fish, to yield a very well balanced dish. Delicious!

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