Catholic Recipe: Halibut in Pine Nut Sauce
INGREDIENTS
- 2-2 1/2 pound halibut
- salt, pepper
- juice of 1 lemon
- 1 onion, sliced
- 2 tablespoons vegetable oil
- 1/4 pound shrimp, cooked, chopped
- 1 cup sliced, cooked carrots
- 1 cup diced, cooked potatoes
- 1 cup cut cooked green beans
- vegetable oil
- vinegar
- salt, pepper
- lemon wedges
Sauce:
- 1/2 cup pine nuts or almonds
- 3 hard-cooked egg yolks
- 1 cup heavy cream
- salt, pepper
Details
Serves: 6-8
Prep Time: 2 hours
Difficulty: ★★★☆
Cost: ★★★☆
For Ages: 15+
Origin: Mexico
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Also Called: Pescado Frio en Salsa de Pinon
DIRECTIONS
Season fish with salt, pepper and lemon juice. Place in shallow baking dish; add onion; baste with oil. Bake 40-45 minutes at 350°. Cool. Mix well all sauce ingredients in electric blender. Add shrimp. Split fish; remove bones; place on platter. Stuff with half the shrimp mixture combined with half the nut sauce. Cover with remaining half fish. Spread remaining sauce over fish. Season vegetables with oil, vinegar, salt, pepper; place in mounds around fish. Garnish with lemon wedges. Yield, 6-8 servings
Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
Fri31 October
The Roman Martyrology commemorates today St. Quentin, martyr (d. 287), a Roman, descended from a senatorial family. Full of zeal for the kingdom of Jesus Christ, he left his country, and, attended by St. Lucian of Beauvais, made his way to Gaul. They preached the faith together in that country till…
