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煎烤比目鱼, 拌青菜和蘑菇6 |, {$ _2 o3 g1 B2 c9 e+ U- y
金黄香嫩,鱼肉焦香鲜美。加上青菜和蘑菇,是很健康的美食。。。5 A" |1 N( a. w9 B/ l: Y( u4 ~/ o
怎么吃,也不会胖。 而且营养丰富, 味美清香,真的是饭桌上必不可少的一道美味佳肴哦!7 |" X4 V/ t( } |# T! {
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视频:http://www.bethecook.com/recipes/Grilled-Halibut-with-micro-greens-and-mushrooms
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This grilled halibut steaks features the mild, meaty fish on an earthy, turfy, subtly sweet chanterelle mushroom and corn base.
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Ingredients % C7 j: T( |( M% B8 A- Q
9 o- M7 f! M$ f u& v * 2 big halibut steaks
* R) T H8 ^0 P* Y. \ * 2 tbsp olive oil
/ O8 ~8 G& G a# D2 ^/ g- S8 y1 T! ^! ]0 L * 1 tbsp butter" X- r; B) I! T6 \4 A. a/ i. O
* 2 cups sliced chanterelle mushrooms( s5 o' w! w2 ?& R
* 1/3 cup diced roasted red pepper
3 d. B* ^- ?! F% @+ ? * 1 cup fresh corn kernels8 T# ]1 p5 X Z# d
* 1/2 cup water
0 [8 M! ^. m3 U * 1 lemon, juiced6 j7 w% L6 q) f2 \- w1 l5 z. ~
* salt and fresh ground black pepper
1 |+ s1 j V, P/ K * 1 tbsp minced fresh tarragon
" ~" M. t' Q8 _* Z9 n% U) V * micro greens for garnish
7 m5 j* O6 g h. T+ ~' j * lemon wedges. h2 ~; P3 ?, B& U* |6 i8 _
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5 A* a- H' R3 cInstructions
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Slice the chanterelle mushrooms into nice big and thick slices. Add 2 tbsp olive oil in a saute pan over medium heat. Add the mushroom slices and a pinch of salt in the pan. Give it a stir. Cook for 10 minutes or until the mushroom slices are lightly browned.
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Step 2
H$ [' w/ Z% I2 L5 \5 ]+ ?Add 1 cup fresh corn kernels,
2 d- N: k/ [. y, }and 1/3 cup diced roasted red pepper or 1/2 red bell pepper, and 1/2 cup water in the pan. Bring it to a simmer, and simmer for 5 minutes. Add 1 tbsp butter and the juice of 1 lemon. Give it a mix. Turn the heat to low.
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4 \1 A5 k/ Z. p( j; w- U8 |0 kSeason the 2 big halibut steaks with salt and pepper. Grill for 4 minutes per side.1 `. E5 x+ B2 Z {$ t2 Q3 Y
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Step 4
, i P. B( r4 l/ c. e) } L G) wTransfer the mushroom and corn mixture to a serving plate. Spoon over the sauce. Add 1 tbsp minced fresh tarragon.
5 e( y7 X: u; @7 @Place the grilled halibut steak on the top, add some lemon cubes beside it, some micro greens on the halibut steak. Enjoy! |
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