Wine Poached Halibut Recipe
Ingredients
| 3 large halibut steaks, each about 1 pound and 1 1/4 inches thick | ||
| 1/2 cup dry white wine or regular-strength chicken broth | ||
| Lemon juice | 3 Tablespoon | |
| Butter/Margarine | 4 Tablespoon | |
| Green onions | 1/2 Cup (16 tbs), thinly sliced | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cut halibut steaks in half lengthwise along center bone; discard bone.
Arrange the 6 portions side by side in a greased 9 by 13-inch baking pan; pour in wine and lemon juice.
Cover tightly with foil and bake in a 375° oven for 15 to 20 minutes or until flesh inside is just opaque when fish is prodded in thickest portion with a fork.
Lift fish from pan with a slotted spatula and arrange on a platter; keep warm.
Add butter and onions to juices in pan; then place pan over medium-high heat and bring butter mixture to a boil.
Boil, stirring occasionally, until reduced to 1/2 cup.
Season to taste with salt and pepper and spoon over fish.
Arrange the 6 portions side by side in a greased 9 by 13-inch baking pan; pour in wine and lemon juice.
Cover tightly with foil and bake in a 375° oven for 15 to 20 minutes or until flesh inside is just opaque when fish is prodded in thickest portion with a fork.
Lift fish from pan with a slotted spatula and arrange on a platter; keep warm.
Add butter and onions to juices in pan; then place pan over medium-high heat and bring butter mixture to a boil.
Boil, stirring occasionally, until reduced to 1/2 cup.
Season to taste with salt and pepper and spoon over fish.
Chef
