|Onion||1 , thinly sliced|
|Olive oil||1 Tablespoon|
|Defatted chicken stock||2 Cup (32 tbs)|
|Romaine lettuce head||1 , cut into 1 inch squares|
|Lemon juice||1⁄4 Cup (4 tbs) (Of 2 Lemons)|
|Ground black pepper||1 Pinch|
|Halibut fillets||24 Ounce (4 Fillets Of 6 Ounce Each)|
|Snipped chives||1⁄4 Cup (4 tbs)|
|Capers||1 Tablespoon, rinsed|
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.
Calories 282 Calories from Fat 70
% Daily Value*
Total Fat 8 g12.1%
Saturated Fat 1.1 g5.6%
Trans Fat 0 g
Cholesterol 54.4 mg18.1%
Sodium 350.9 mg14.6%
Total Carbohydrates 12 g3.9%
Dietary Fiber 2.3 g9.1%
Sugars 2.8 g
Protein 40 g80.3%
Vitamin A 175.3% Vitamin C 53.6%
Calcium 19.5% Iron 17.3%
*Based on a 2000 Calorie diet