Halibut Steaks Marengo

---------- Recipe via Meal-Master (tm) v8.02

Title: HALIBUT STEAKS MARENGO
Categories: Fish
Yield: 4 servings

1/2 lb Small mushrooms
1 1/2 c Fish stock
1/2 c Greek pitted olives (black)
4 Halibut steaks, cut into
-3/4" thick slices
Milk
Salt
Freshly ground white pepper
Flour for dredging
4 T Sweet butter
4 T Olive oil
3 T Finely minced shallots
6 lg Tomatoes, peeled, seeded &
-finely chopped
1 Bouquet Garni*
1 t Oregano
2 T Tomato paste
3/4 lb Small mushrooms
1 Beurre Manie**
Freshly ground black pepper

----------------------------------GARNISH----------------------------------
2 T Finely minced parsley
1 t Finely minced fresh garlic
1 t Finely grated lemon rind

----------------------------------OPTIONAL----------------------------------
12 New potatoes, cooked &
-buttered

* BOUQUET GARNI - In a piece of cheesecloth, tie the following: 3 to 4
sprigs of parsley, 1 bay leaf, 1/2 celery stalk with leaves, 1/2 t dry
thyme. Leave the string long enough to hang the garni in the pot and tie
the string to the pot handle for easy removal. ** Beurre Manie is used to
thicken sauces. Combine 1 T flour and 1 T sweet butter on a small flat
plate and blend the mixture with a fork into a very smooth paste. Roll the
paste into a ball. Wipe the mushrooms with damp paper towels. Remove the
stems and add them to the fish stock. Heat the stock, simmer it for 15
minutes and reserve. Poach the olives in boiling water over low heat for 5
minutes. Drain on paper towels and set aside. Dip the halibut steaks into
milk for 2 or 3 minutes. Dry them with paper towels. Season the fish
steaks with salt and pepper and lightly dredge them in flour, shaking off
the excess. In a large skillet melt the butter and 2 T of oil. Add the
fish steaks and brown them well on one side. Turn them carefully with a
large spatula and brown them on the other side. Carefully remove the fish
to a side dish. To the fat remaining in the pan add the shallots. Cook over
low heat until they are soft but not browned. Add the tomatoes, salt,
pepper, Bouquet Garni and oregano. Bring the mixture to a boil and add
tomato paste and the fish stock. Return the fish steaks to the skillet.
Cover it tightly and simmer on top of the stove for 20 to 25 minutes, or
until the fish flakes easily. Carefully remove the steaks to a serving
platter. While the fish steaks are cooking, heat remaining oil in a
skillet. Add the mushrooms and cook them over high heat until they are
nicely browned. Do not overcook. Remove the skillet from the heat and
reserve. When the fish steaks are done, remove them carefully to a serving
platter. Strain the sauce, pressing down well on the tomato pulp to extract
all the juice. Return the sauce to the pan and reduce it by 1/3 over high
heat. Add a Beurre Manie, a little at a time, whisking constantly until
the sauce heavily coats a spoon. Add the mushrooms and olives, salt and
black pepper. Remove the sauce from the heat. Remove any accumulated
juices around the fish steaks with paper towels. Pour the sauce over the
fish steaks, and keep them warm until serving time. Combine the parsley,
garlic and lemon rind and sprinkle the mixture over the fish steaks just
before serving. Serve the fish steaks with the optional buttered new
potatoes.

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