- Four (6-ounce) halibut steaks
- Salt and freshly ground black pepper
- 1/4 cup minced shallots or onions
- 1 tablespoon butter
- 1/2 cup white wine
- 1 cup fish stock or bottled clam juice
- 2 teaspoons cornstarch
- 3/4 cup light cream
- Worcestershire sauce
- 2 teaspoons fresh lime juice
- 1/4 cup minced fresh dill
Season the halibut steaks with salt and pepper to taste and set them in a skillet just large enough to hold them in a single layer. Cover the fish with water and bring the water to a simmer, over medium heat. Simmer, partially covered, for 4 to 5 minutes or until the fish turns opaque and is just cooked through. If the fish is cooked before the sauce is done, keep it warm in the water, off the heat.
While the halibut is cooking, cook the shallots in a medium saucepan with the butter for a minute or until tender. Add the wine and boil down until 2 tablespoons remain. Add the fish stock and simmer until 3/4 cup remains.
Stir the cornstarch into the cream and stir this into the simmering stock. Bring the mixture to a boil and simmer over low heat for a minute or until thickened. Season with Worcestershire sauce to taste, lime juice and dill.
Remove the steaks from the water and pat them dry. Serve with the sauce.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
345 calories; 16g total fat; 92mg cholesterol; 316mg sodium; 6g carbohydrates; 0g fiber; 38g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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