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In The Kitchen Halibut Livornese

In the Kitchen with Newport Restaurant Group
>> well, i haven’t begun to eat yet, but i will be, because you know me, just give me a little bit of time, because this is the man, circh delibero, from the newport restaurant. we have a halibut. >> we’re going to be doing poached halibut off our menu, which is a light summery dish, not too heavy on the hot summer nights, so we have a nice italian plum tomatoes red onion, olive, capers, butter, extra virgin olive oil, salt, pepper, and this i a nice slow poached dish that we can just do in one pan. >> so everything in one pan. >> it’s always good to make the sauce a day ahead, just to have all the flavors come together. >> so what would the sauce encompass? >> pretty much the toe might to onions, olives, capers. >> everything we see here, minus the fish. >> and the sauce takes about a half-hour to 45 minutes to cook. >> that’s a good size piece of halibut. >> it’s about 7 ounces. >> we’

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