1 1/4 Lb Halibut Fillet -- about 1″ thick
1 1/2 Tbs Butter
------Sauce-------
1/3 Cup Roasted Pecans -- coarsely crumbled by
2 Tbs Raspberry Vinegar
2 Tbs Balsamic Vinegar
2 Tbs Roast Garlic -- peeled and pulped
1 Tsp Soy Sauce
1/4 Cup Dry Muscadine Wine
1 Pinch Nutmeg
1 Pinch Salt
Heat butter in frying pan until foaming subsides, reduce heat to medium to
medium low and fry fish five minutes per side, being careful when you turn it
not to break it up.
While fish is frying, combine sauce ingredients.
When fish is done, remove to plates or serving platter. Deglaze pan with the
sauce, stirring briskly until it begins to thicken just slightly. Pour sauce
decorously over the fish, and serve.
NOTES:
Other mild, tasty vinegars could be substituted. If all you have is wine
or cider vinegars, use two Tbs of that and two Tbs of some kind of unsweetened
fruit pulp or juice.
Since you don't have muscadine wine, substitute a dry gewurtztrameiner or
maybe a riesling- anything dry, with a spicy or fruity flavor.
Other thick, firm fish ought to do. Fry it five minutes per side per
inch of thickness.
