Synopsis
The landmark restaurant first opened its doors below the Great Hall of Grand Central Terminal in 1913 and has since become synonymous with the basic excellence of American fish cookery. In its simplicity and time-tested expertise, The Grand Central Oyster Bar & Restaurant Complete Seafood Cookbook stands with a select few cookbook classics. This unique cookbook clearly explains the techniques and recipes that make it practical for cooks at all levels to serve the most delicious and healthful seafood dishes, not only from America but from around the world.
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Halibut Steaks Diable
Ingredients: 2 tbsp. Dijon Mustard 1 tbsp. Peanut oil 2 tbsp. Chili sauce 2 tsp. Salt 2 Garlic cloves, minced 4 Halibut steaks (about 2 lbs. Total) 4 Sprigs of parsley 2 Lemons, cut in wedges
Preheat lightly buttered broiler pan for about 10 minutes.
Thoroughly blend all ingredients except halibut steaks, parsley and lemon.
Spread half the mixture over the 4 steaks and broil for about 5 to 6 minutes.
Turn fish and spread with the remaining sauce.
Put under the broiler for another 5 or 6 minutes.
Garnish with sprigs of parsley and lemon wedges before serving.
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The Grand Central Oyster Bar & Restaurant Complete Seafood Cookbook
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Stewart, Tabori & Chang, 1709
ISBN 10: 1556709722
ISBN 13: 9781556709722
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