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Halibut In Wine Sauce

Diet.Chef's picture
Ingredients
  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
  Arrowroot 1 Teaspoon
  Nonfat milk 1⁄3 Cup (5.33 tbs)
  White pepper To Taste
  Lemon juice 1 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European

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