Anton Mosimanns Halibut Fillets Food

RED SNAPPER FILLETS WITH THYME AND YELLOW PEPPER

Steps:

• Preheat oven to 400 degrees
• Wipe the fillets dry and sprinkle with vinegar and oil. Set aside.
• Make the yellow pepper sauce. Combine garlic, shallots, yellow peppers, fish stock and wine in a saucepan, simmer 10 to 15 minutes, or until the peppers are soft. Puree in food processor, season, set aside.
• Butter a shallow baking pan large enough to hold the fillets comfortably in overlapping layers. Sprinkle with the scallions, shallots, one tablespoon thyme and red pepper flakes. Place the fish on top, add the stock, wine, salt and pepper. Bake 10 to 15 minutes, or until fish is cooked.
• Remove snapper fillets from baking pan and place on a heated serving dish. Add cooking juices to the yellow pepper sauce and reduce until thickened. Correct seasoning and pour into a heated sauceboat.
• Sprinkle the fish fillets with the remaining thyme and serve.

ANTON MOSIMANN'S HALIBUT FILLETS

Steps:

• Season the fish fillets with salt and pepper and set aside.
• Place the onions and red wine in a fireproof dish and season lightly with salt and pepper. Cover and simmer until soft, stirring occasionally with a wooden spoon. Add the orange peel and honey. Keep warm.
• Heat the oil and one tablespoon butter in a frying pan and saute the fillets on each side for about two minutes or until golden.
• Arrange the onions on four warmed plates, place the fish fillets on top and brush them with the melted butter. Garnish with tarragon sprigs and serve immediately.