2 six-ounce baby halibut or fluke filets
½ cup flour
salt and pepper to taste
1 egg
½ cup milk
2 tablespoons vegetable oil
Add salt and pepper to taste to flour. Combine well. Combine egg and milk. Dip fish filets in egg wash, then in flour to thoroughly coat.
In a heavy sauté pan over medium high heat, add oil and bring to temperature. Cook fish for one to two minutes per side until done. Set aside.
Sauce
½ cup rock shrimp
½ teaspoon garlic, crushed
1 tablespoon basil, chopped
½ cup half and half
1 tablespoon sherry
1 tablespoon brandy
1 tablespoon corn starch
1 tablespoon water
1 tablespoon butter
In a sauté pan over medium heat, add butter and garlic and cook for one minute. Add shrimp and cook for two additional minutes. Add sherry and brandy and burn off. Add half and half and bring to a simmer.
Thoroughly combine cornstarch and water. Add cornstarch mixture to sauce mixture and stir until thick. Add basil, combine and pour over halibut filets.
Add comment