Grilled Halibut with Bernaise


Grilled Halibut is very attractive garnished with parsley and tomato slices and served with lemon wedges and Bernaise sauce or tartar sauce. It is a typical recipe for picnic. It is very popular in summer around United States, although it is currently popular in England. If you want to prepare this delicious recipe, you can follow the next steps:


  • 2 1/2 lbs halibut fillet
  • 1 cup grated breadcrumbs
  • 1/4 lb butter
  • salt
  • pepper
  • 1 lemon
  • 6 small tomatoes
  • 3 tablespoons cooked rice
  • 1 cup Bearnaise Sauce (recipe follows)
  • olive oil
  • Bearnaise Sauce
    • 2 tablespoons red wine vinegar
    • 1 1/2 teaspoons chopped green onion
    • 1 1/2 teaspoons tarragon
    • 1/8 teaspoon cracked black pepper
    • 4 egg yolks
    • 3/4 cup butter, softened
    • 1 tablespoon chopped parsley

    Wash and dry the fillets, season with salt and pepper and moisten with a teaspoon of olive oil. Sprinkle one side of the fillets with freshly grated white breadcrumbs, pressing down with the flat of a knife to make the breadcrumbs adhere.Put under a hot broiler breaded side up. Baste with butter occasionally. When one side is done, turn carefully and cook the other side. (The fish is done when it flakes easily with a fork.) Arrange the cooked fillets on a long hot dish. Sprinkle with lemon juice, surround with small grilled tomatoes. Season with salt and pepper. Heap 1/2 tablespoons rice on each tomato. Serve about 1 tablespoon of sauce over each. Pass the remainder.. Serves 6. (Fillets of halibut can also be fried in butter)

    In double boiler top, combine first 4 ingredients. Over high heat, heat to boiling. Boil until vinegar is reduced to about 1 tablespoon. Place double boiler top over double boiler bottom containing hot, not boiling, water. Add egg yolks and cook, whisking constantly until slightly thickened. Add butter, about 2 tablespoons at a time, beating constantly with whisk, until butter is melted and mixture is thickened. Stir in parsley. Serve about 1 Tablespoons hot or cold sauce over fish.



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