 | | Directions |
HALIBUT:
- Oil grill grates with vegetable oil to prevent the halibut from sticking. Preheat gas grill to medium-high heat.
- Lightly oil both sides of the halibut steak. Season with salt and pepper to taste. Grill 7-10 minutes on each side or until the flesh flakes easily.
- Serve immediately and garnish with fresh lemons and/or sauce of your choice.
WINE AND PEAR DRESSING:
- Cactus pears or any other variety of pear can be used to make this tasty dressing. If cactus pears are used, prepare the pear by removing the skin. Hold the pear with a fork to protect your fingers from being cut by the needles. Slice off the ends of the pear and cut it in half. Remove the seeds and slice. For other varieties of pears, simply peel, core and cut into slices.
- Melt butter in a heavy skillet.
- Add sliced mushrooms and sauté for approximately 7 minutes.
- Add green onions, pear slices and wine.
- Continue to cook for 3 minutes.
- Combine 2 tablespoons of water with corn starch.
- Whisk the corn starch mixture into the mushroom mixture.
- Cook until thick, stirring constantly.
- Season to taste.
- Serve over the grilled halibut.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
|  | | Ingredients | | - | | HALIBUT: |
| - | | 1 1/2 pounds halibut steak (1-inch thick) |
| - | | vegetable oil |
| - | | salt and pepper |
| - | | garnish: lemon wedges |
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| - | | WINE AND PEAR DRESSING: |
| - | | 1 tablespoon butter |
| - | | 8 ounces mushrooms - sliced |
| - | | 1 cup white wine |
| - | | 4 tablespoons green onion - chopped |
| - | | 2 cactus pears or any other variety of pear |
| - | | 2 tablespoons corn starch |
| - | | salt and pepper to taste |
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