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Rory's Rosemary Lemon Zest Halibut Over a Leek Potato Puree

Boot Hill Saloon & Grill 909 Vega Blvd. Vega 806-267-2904 www.boothillvega.com
Rosemary Lemon Zest Halibut Ingredients:
4 6oz halibut filets
2 tablespoons butter
1 cup chicken broth
1 teaspoon chopped garlic
1 teaspoon chopped fresh rosemary
1 teaspoon fresh lemon zest
sea salt and fresh ground pepper

Directions:
1. Season fish filets with salt and pepper.
2. In a large nonstick pan melt butter add fish and cook on one side
until golden remove from heat.
3. Add garlic, chicken broth and rosemary. Let slow simmer for  5
minutes.
4. Add fish back to broth uncooked side down. Finish cooking slowly
approximately 3 minutes.
5. Zest a lemon over top of fish and sauce. Serve fish over leek potato
 puree


Leek and Potato Puree Ingredients:
1/2 a leek
2  medium potatoes
1/2 teaspoon garlic
chicken broth
olive oil
salt and pepper

Directions:
1. Boil potatoes until fork tender
2. Chop leek and place in a medium sauté pan with olive oil
3. Sauté until soft add garlic and sweat a few minutes
4. Place leeks and potatoes in food processor or blender and puree
until smooth add chicken broth to create desired consistency. Season
with salt and pepper
5. Serve hot

Boot Hill Saloon & Grill

909 Vega Blvd.  Vega
806-267-2904
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