|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.