Hamsterlilly

Beitrag **#16** vom 10.10.2023, 14:01

â€“ Ich koche immer selbst, vor allem verwende ich meist Rezepte aus der New York Times oder Washington Post. Die haben wirklich die Geilsten Anleitungen. Pizza wÃ¤re mir ganz einfach kein zu schweres Essen obwohl ich sie geliebt habe meine Frau und ich haben Pizza auch selbst gemacht die ist natÃ¼rlich wirklich sensationell Weil du weiÃŸt du was drauf ist

Beitrag **#17** vom 10.10.2023, 14:09

Seared Halibut With Anchovies, Capers And Garlic
Yield:

4 servings

2tablespoons extra virgin olive oil
2tablespoons butter (or more oil)
1Â½ to 2pounds halibut or swordfish steaks
Salt and pepper to taste
4anchovy fillets or more to taste
1tablespoon or more minced garlic
1tablespoon drained capers
Â½cup dry white wine
1teaspoon lemon juice, or to taste
Chopped fresh parsley for garnish
Step 1
Heat oven to 400 degrees. Put a large skillet, preferably nonstick, over medium-high heat, and leave it there until hot. Add oil and butter together. Butter should sizzle. When butter foam subsides, add fish, and season it lightly with salt and pepper. Brown fish, basting with pan juices, then turn, and brown again. Do not worry about cooking through. Turn off heat, put fish on an ovenproof plate, and place it in oven.
Step 2
Turn heat under skillet to medium, and add anchovies and garlic. Cook, stirring occasionally, until anchovies break up, just a couple of minutes. Add capers and wine, and turn heat to high. Cook until wine is reduced by half. Return fish and its juices to pan, and turn it in sauce once or twice. Fish should be cooked through by now. (A thin-bladed knife inserted into its thickest part will meet little resistance.)
Step 3
Taste sauce, add some lemon juice, then taste again. It should be strong-tasting but only mildly acidic. Remove fish to serving plate, spoon sauce on top, and garnish with parsley.