Lemon Halibut Recipe
Ingredients
| Onion | 1 , thinly sliced | |
| Olive oil | 1 Tablespoon | |
| 2 cups defatted chicken stock | ||
| 1 head romaine lettuce, cut into 1" squares | ||
| Juice of 2 lemons | ||
| Ground black pepper | 1 Pinch | |
| 4 halibut fillets (6 ounces each) | ||
| Water | 2 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| Snipped chives | 1/4 Cup (16 tbs) | |
| Capers | 1 Tablespoon, rinsed | |
Directions
In a large nonstick frying pan over medium heat, saute the onions in the oil until transparent, about 5 minutes.
Add the stock and bring to a boil.
Add the lettuce and cook for 2 to 3 minutes, or until the lettuce just starts to wilt.
Stir in the lemon juice and pepper.
Add the fish and cook for 5 minutes, or until just firm to the touch.
Carefully drain the excess liquid from the frying pan into a 2-quart saucepan.
Over high heat, cook until reduced by half, about 5 to 7 minutes.
In a cup, mix the water and cornstarch until smooth.
Add to the saucepan and cook for a few minutes to thicken the sauce.
Stir in the chives and capers.
To serve, transfer portions of lettuce and fish to dinner plates.
Spoon on the sauce.
Add the stock and bring to a boil.
Add the lettuce and cook for 2 to 3 minutes, or until the lettuce just starts to wilt.
Stir in the lemon juice and pepper.
Add the fish and cook for 5 minutes, or until just firm to the touch.
Carefully drain the excess liquid from the frying pan into a 2-quart saucepan.
Over high heat, cook until reduced by half, about 5 to 7 minutes.
In a cup, mix the water and cornstarch until smooth.
Add to the saucepan and cook for a few minutes to thicken the sauce.
Stir in the chives and capers.
To serve, transfer portions of lettuce and fish to dinner plates.
Spoon on the sauce.
Chef
