Instead of adding chunks of fish to the chowder, as is traditional, the executive chef of Cooking Light magazine suggests using the chowder as a sauce for the seared halibut. This dish was the entree for the magazine's first D.C. supper club dinner.
- 2 tablespoons margarine
- 3 tablespoons shredded carrot
- 2 tablespoons diced celery
- 2 tablespoons minced fresh onion
- 2 tablespoons plus 1 teaspoon flour
- 3 cups nonfat milk
- 2 cups diced peeled baking potato
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 (16 ounces) halibut pieces
- 4 sprigs dill or parsley, for garnish
- Unsalted oyster crackers (optional)
Melt margarine in a saucepan over medium heat. Add carrot, celery and onion; saute 2 minutes. Stir in flour; gradually add 2 cups milk, stirring constantly with a whisk. Add potato, salt and pepper; bring to a boil.
Reduce heat. Simmer, uncovered, 30 minutes, stirring occasionally. Add the remaining 1 cup milk; cook an additional 10 minutes. Meanwhile, season halibut with salt and pepper and sear, under a broiler or on a grill, until done, about 4 minutes per side. To serve, spoon one ladle of chowder into a bowl. Top with seared halibut.
Garnish with fresh dill or parsley, if desired. Serve with oyster crackers, if desired.
Adapted from a recipe in a 1992 issue of Cooking Light.
Tested by Susan Schreck.
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