February – Halibut & Crab Marinated in White Wine
February 2013
Halibut & Crab Marinated in White Wine
Ingredients:
1 lb | halibut |
1/2 cup | white wine |
1/8 tsp | ground white pepper |
2 tbsp | butter |
1/2 cup | chopped button mushrooms |
1/4 cup | minced onion |
1/4 cup | minced red bell pepper |
2 tbsp | butter |
2 tbsp | all-purpose flour |
1 cup | evaporated milk |
1/4 tsp | salt |
1/8 tsp | ground white pepper |
1/2 lb | crab meat, flaked |
1/4 cup | shredded Monterey Jack cheese |
Directions:
- Preheat oven to 350 degrees F. Butter 8 small overproof ramekins (ovenproof soup or casserole bowls).
- In a shallow 9×13 inch baking dish, arrange fish and pour wine over the top; sprinkle fish with 1/8 teaspoon ground white pepper.
- Bake in preheated over for 20 minutes or until fish flakes easily; keep oven on for final step.
- In a large saucepan over medium heat, melt 2 tablespoons butter and saute mushrooms, onion and red bell pepper until tender; remove from heat and set aside.
- In a medium saucepan over low heat, melt remaining 2 tablespoons butter, then mix in flour; cook for 1 minute and stir constantly until smooth. Gradually add milk and increase to medium heat; stir constantly until mixtureis thick and bubbly.
- Add mushroom mixture, salt and remaining 1/8 teaspoon ground white pepper to saucepan, stirring until well combined. Remove sauce from heat and set aside.
- Remove fish from wine carefully with a slotted spoon and place 1 piece into each ramekin. Sprinkle crabmeat evenly on tops, followed by 2 tablespoons sauce and 1-1/2 teaspoons cheese in each dish.
- Bake in preheated over for 5 minutes or until cheese is hot and bubbly; serve immediately.
Makes 8 servings