Halibut Niçoise from The Fiddlehead Cookbook, Tenth Anniversary Edition: Recipes from Alaska's Most Celebrated Restaurant and Bakery (page 97) by Nancy DeCherney and John DeCherney and Deborah Marshall and Susan Brook

  • Chardonnay wine
  • basil
  • Show all ingredients...

  • EYB Comments

    Can substitute red snapper, flounder, or ling cod for halibut fillets; and Sauvignon blanc wine for Chardonnay wine.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sourdough French bread

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute red snapper, flounder, or ling cod for halibut fillets; and Sauvignon blanc wine for Chardonnay wine.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.