VN Boards Archive

[VN Boards Archive]

Welcome to the Vault Network forum archive.

This is not a complete archive, time didn't allot us the opportunity to properly backup the majority of the boards deemed "expendable". Most boards on this list have at least 20-40 pages archived (non-logged in pages, 15 topics per page).

Popular boards may have as many as 250 pages archived at 50 topics per page, while others deemed of historical signifigance may be archived in their entirety.

We may not agree with how the board shutdown was managed, but we've done what we could to preserve some of its history in lieu of that.

Please enjoy the archive.
~ Managers, Moderators, VIP's, and regular posters.

Author

Topic: Grilled Halibut Time

Rudypu_Candyass Title: Moderator You got banned by a Candyass Posts: 13,217 Registered: Dec 18, '00 Extended Info (if available) Real Post Cnt: 12,667 User ID: 59,375	Subject: Grilled Halibut Time
	When grilling halibut, wait until itâ€™s seared to turn it so it releases easily. SAUCE 1 1/2 cups Merlot, other red wine or nonalcoholic red wine 1 cup lower-sodium chicken broth 1 small onion, diced (about 1/3 cup) 1/2 cup diced dried mixed fruit, such as apricots, pears, raisins and prunes 2 tablespoons butter, softened 4 teaspoons all purpose flour HALIBUT 6 (6 oz.) halibut steaks 2 teaspoons olive oil 1/4 teaspoon salt 1/4 teaspoon pepper 1. Cook wine, broth and onion in large saucepan over high heat 15 minutes or until reduced by half, stirring occasionally. Add dried fruit. Reduce heat to a simmer; simmer 5 to 8 minutes or until fruit is softened. 2. Combine butter and flour in small bowl; stir into fruit mixture. Cook and stir 2 minutes or until slightly thickened. 3 .Meanwhile, heat grill. Brush halibut with oil; sprinkle with salt and pepper. Grill, covered, over medium heat or coals 8 to 10 minutes or until halibut just begins to flake, turning once. Spoon sauce over halibut. 6 servings PER SERVING: 260 calories, 7.5 g total fat (3 g saturated fat), 33.5 g protein, 10.5 g carbohydrate, 100 mg cholesterol, 350 mg sodium, 1 g fiber -----signature----- Rudypu Candyass Lvl 250 3 School Tank UA "Talking to you is like watching a movie that doesn't make any sense"-Aimee Michael Scott LVL 103 Bow, Dwight K Schrute Lv 89UA Dexter Morgan LVL 64 Bill Compton LVL 27
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BluSkye Title: Wild Blu Yonder Posts: 9,751 Registered: Feb 24, '03 Extended Info (if available) Real Post Cnt: 9,529 User ID: 773,761	Subject: Grilled Halibut Time
	Sounds good except for the fruit part. My favorite halibut has a sour cream/mayonnaise/corn flake topping that is cooked in the oven. Sounds weird but it is sooooo good! -----signature----- "The children the world almost break become the adults who save it." - Frank Warren Ah Schoo - "Blu - Open and honest, easy to be when you're so sweet but still a rare feat. " - Ah-Schoo
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shaggynuts24 Posts: 16,788 Registered: May 30, '06 Extended Info (if available) Real Post Cnt: 16,773 User ID: 1,143,256	Subject: Grilled Halibut Time
	i like the way you think Candyass i would switch out the merlot for a sweet white or rose whine that has the fruit tones you are looking for though -----signature----- fat girls + skinny ankles = faulty construction -- Halloweve The next burglar in my house will get an Awesome Auger to the face!!! -- CulenTrey Being the coolest kid on the Asylum is like being the smartest kid with down syndrome. - DanBoone
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-Foxy- Title: Moderator Ãœber Brat Posts: 110,094 Registered: May 29, '02 Extended Info (if available) Real Post Cnt: 107,357 User ID: 683,944	Subject: Grilled Halibut Time
	grilled fish is always nice. i dont like sauces too much tho. i knwo most seem to. little lemon, or a little lime squeezzed on, butter maybe.salt/pepper. thats it. well no, also on fish and chips i will at times use tarter sauce or vinegar -----signature----- Long suffering vassal to Xarkath, U.P. - Forever and ever
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BenitoSantiago Title: Assistant Master of the Universe. Posts: 1,143 Registered: Jun 4, '04 Extended Info (if available) Real Post Cnt: 779 User ID: 930,558	Subject: Grilled Halibut Time
	shaggynuts24 posted: i like the way you think Candyass i would switch out the merlot for a sweet white or rose whine that has the fruit tones you are looking for though A good Riesling (a sweeter one vs. a real dry one) would rock that fish! EDIT: Mostly for drinking with, not as good for cooking with -----signature----- Dark Age of Camelot Galahad/Alb: Knights Who Say Ni Avrom : Arphaetus : Sallan : Eradic : Serososh WAR - Monolith/Order: Knights Who Say Ni US Navy
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