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Halibut with Dill Cream Sauce

Source: Burt Wolf's Origins, Alaska
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Makes 4 servings
RECIPE INGREDIENTS
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
DIRECTIONS
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, in another saucepan sauté the shallots in 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 . All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 345
Fat. Total: 16g
Protein: 38g
Carbohydrates, Total: 6g
Sodium: 316mg
% Cal. from Fat: 42%
Cholesterol: 92mg
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Oname Reviewed: 06/05/2010
Delicious and Easy
I tried this recipe for brunch, and it was simple to prepare while I was making other dishes and preparing for my guests. I had to substitute swordfish steaks for the halibut, but it turned out perfectly. Everyone enjoyed it, and I was impressed by how tasty it was. I highly recommend this recipe and will make it again.
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