Halibut In Wine Sauce
|Halibut fillets||12 Ounce|
|White wine/Court bouillon||1⁄2 Cup (8 tbs)|
|Unsalted defatted fish broth||1⁄2 Cup (8 tbs)|
|Shallot||1 , chopped|
|Parsley sprigs||2 , chopped|
|Nonfat milk||1⁄3 Cup (5.33 tbs)|
|White pepper||To Taste|
|Lemon juice||1 Teaspoon|
Combine the wine, fish broth, chopped shallot, and parsley in a heavy skillet. (If fish broth is not available, substitute water.)
Heat to boiling, and then simmer 5-10 minutes, covered.
Place the halibut in the hot liquid and poach gently about 10 minutes.
Remove the fillets and keep warm.
Dilute the arrowroot in the nonfat milk.
Combine it slowly with the hot fish broth, stirring constantly until the sauce is the consistency of a thin gravy.
Season it with the white pepper and lemon juice.
Return the halibut to the sauce and simmer for 2 minutes.