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Lemon Halibut

Ingredients
  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)
  Water 2 Tablespoon
  Cornstarch 1 Tablespoon
  Snipped chives 1⁄4 Cup (4 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Oceanian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
4

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