2 pounds Alaska halibut, thawed if necessary
1 cup water
1 cup white vinegar
1/3 cup white wine
1/4 cup sugar
1 tablespoon olive oil
2 teaspoons salt
10 peppercorns
4 whole cloves
2 bay leaves
1 medium onion, thinly sliced
1 lemon, thinly sliced
Chopped fresh parsley, for garnish
Lemon slices, for garnish
Servings: 20
1. Remove skin and bones from halibut; cut into 1 inch pieces.
2. In large saucepan, combine water, vinegar, wine, sugar, oil and seasonings. Bring to boil; simmer, covered, 15 minutes. Return to full boil; add halibut. Simmer gently 3 to 5 minutes or until halibut barely flakes when tested with a fork. Layer halibut, onion and thinly sliced lemon in 1-1/2 quart serving bowl; pour stock over all. Refrigerate, covered, overnight. Before serving, drain; garnish with parsley and lemon slices.
Servings: 20
1 cup water
1 cup white vinegar
1/3 cup white wine
1/4 cup sugar
1 tablespoon olive oil
2 teaspoons salt
10 peppercorns
4 whole cloves
2 bay leaves
1 medium onion, thinly sliced
1 lemon, thinly sliced
Chopped fresh parsley, for garnish
Lemon slices, for garnish
Servings: 20
1. Remove skin and bones from halibut; cut into 1 inch pieces.
2. In large saucepan, combine water, vinegar, wine, sugar, oil and seasonings. Bring to boil; simmer, covered, 15 minutes. Return to full boil; add halibut. Simmer gently 3 to 5 minutes or until halibut barely flakes when tested with a fork. Layer halibut, onion and thinly sliced lemon in 1-1/2 quart serving bowl; pour stock over all. Refrigerate, covered, overnight. Before serving, drain; garnish with parsley and lemon slices.
Servings: 20
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