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  • Halibut And Potatoes With Cilantro Sauce

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    Halibut And Potatoes With Cilantro Sauce
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 12 x red thin-skinned potatoes scrubbed (1 1/2" wide 1 lb total)
    • 1 1/2 c. fat-skimmed chicken broth
    • 1/2 c. dry white wine
    • 1 Tbsp. chopped garlic
    • 5 1/2 lb boned skinned halibut (or possibly other hard white-flesh fish)
    • 1 Tbsp. cornstarch
    • 1/2 c. minced fresh cilantro Salt to taste Freshly-grnd white pepper to taste

    Directions

    1. In a 5- to 6-qt pan over high heat, bring potatoes, broth, wine, and garlic to a boil. Cover, reduce heat, and simmer 15 min.
    2. Meanwhile, rinse fish and cut into 4 equal pcs. Add in to pan and return broth mix to a boil over high heat; cover, reduce heat, and simmer just till fish is opaque but still moist-looking in center of thickest part (cut to test) and potatoes are tender when pierced, 10 to 12 min. With a slotted spatula, lift fish and potatoes from broth and arrange equally on plates; keep hot.
    3. In a small bowl, mix cornstarch with 1 Tbsp. water till smooth. Add in to broth mix over high heat and stir till mix boils, about 1 minute. Stir in cilantro and add in salt and pepper to taste. Spoon sauce equally over fish.
    4. This recipe yields 4 servings.
    5. Comments: Serve with warm cooked green beans.

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