I just found this recipe for chocolate blancmange in my grandmother’s cook book. When I was a kid, she used to make something that was one of my favorites. The sweet would be classified as a blancmange even if it resembles chocolate pudding. It tastes good and is easy to prepare. The nicest part is the topping once the dessert has cooled.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 tablespoons melted butter
- 4 tablespoons liquid honey
- 1 large lemon, juiced
- 4 teaspoons liquid aminos
- 1 teaspoon ground black pepper
- 4 cloves garlic, minced
- 1 (2 pound) halibut fillet, cut into 4 pieces
Instructions
- Combine melted butter, honey, lemon juice, liquid aminos, pepper, and garlic in a small bowl; mix to combine.
- Brush both sides of the halibut fillets with the butter sauce.
- Heat a cast iron skillet over very high heat. Add halibut filets and sear on each side for 90 seconds. Reduce heat to medium-high and cook on each side until fish can be easily flaked with a fork, 2 to 3 minutes per side.
Nutrition Facts
| Calories | 213 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 1 g |
| Protein | 24 g |
| Saturated Fat | 4 g |
| Sodium | 172 mg |
| Sugars | 9 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Made without amino, but with butter, lemon juice, garlic, honey and capers. It was absolutely delicious. One of the best fish dishes I have ever had.