 | | Directions |
HALIBUT:
- Oil grill grates with vegetable oil to prevent the halibut from sticking. Preheat the gas grill to medium-high heat.
- Lightly oil both sides of the halibut steaks. Season with salt and pepper (to taste).
- Grill 7-10 minutes on each side or until the flesh flakes easily.
- Serve immediately, garnish with fresh lemons, and top with the wine and pear dressing.
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; then cut the pear in half. Remove the seeds and slice. For other varieties of pears, simply peel, core, and cut into slices.
- Melt the butter in a heavy skillet.
- Add the sliced mushrooms and sauté for approximately 7 minutes.
- Add the green onions, pear slices, and wine.
- Continue to cook for 3 minutes.
- Combine 2 tablespoons of water with the corn starch.
- Whisk the corn starch mixture into the sauce.
- Cook until thick, stirring constantly.
- Season to taste, and 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 |
| - | | WINE AND PEAR DRESSING: |
| - | | 1 tablespoon butter |
| - | | 8 ounces mushrooms - sliced |
| - | | 4 tablespoons green onion - chopped |
| - | | 2 cactus pears or any other variety of pear |
| - | | 1 cup white wine |
| - | | 2 tablespoons corn starch |
| - | | 2 tablespoons water |
| - | | salt and pepper to taste |
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