This entry was posted on Saturday, September 29th, 2007 at 2:50 am and is filed under Halibut. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
- 2 pounds halibut, ½ inch thick
- ¾ cup sifted flour
- 1 ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon paprika
- 1 cup milk
- 6 tablespoons butter
Cut the halibut in ½ inch cubes to resemble bay scallops.
Mix together the flour, salt, pepper and paprika. Dip the cubes in the milk and then in the seasoned flour.
Cook the scallops in the butter over low heat, until browned on all sides. Serve with tartar sauce and lemon wedges. Serves 6 to 8.