Wine Poached Halibut
|Halibut steaks||3 Pound (3 Large Size, Each About 1 Pound And 1 1/4 Inches Thick)|
|Dry white wine/Regular strength chicken broth||1⁄2 Cup (8 tbs)|
|Lemon juice||3 Tablespoon|
|Thinly sliced green onion with tops||1⁄2 Cup (8 tbs)|
Cut halibut steaks in half lengthwise along center bone; discard bone.
Arrange the 6 portions side by side in a greased 9 by 13-inch baking pan; pour in wine and lemon juice.
Cover tightly with foil and bake in a 375° oven for 15 to 20 minutes or until flesh inside is just opaque when fish is prodded in thickest portion with a fork.
Lift fish from pan with a slotted spatula and arrange on a platter; keep warm.
Add butter and onions to juices in pan; then place pan over medium-high heat and bring butter mixture to a boil.
Boil, stirring occasionally, until reduced to 1/2 cup.
Season to taste with salt and pepper and spoon over fish.