halibut in butter sauce
Time in the Kitchen: 20 minutes
Servings: 2
1 pound halibut, about 1-inch thick
6 tablespoons butter
1 shallot, finely chopped
½ cup dry white wine
½ cup vegetable or chicken stock
1 tablespoon finely chopped parsley
1 lemon
The rich, meaty texture of halibut has a natural affinity for butter, although any type of white fish will be elevated by this simple sauce. After making
this dish once you might even be tempted to double the amount of sauce served with the fish, and I can't blame you. There's something about
melted butter that's hard to resist.
Pat halibut dry and lightly season with salt and pepper. Heat 1 tablespoon of butter in a skillet over medium heat and add halibut.
After about 2 minutes the butter will begin to brown; add another tablespoon of butter and the shallot.
Add the wine and turn the heat up slightly, simmering rapidly for three minutes. Add chicken stock and continue simmering for 4-5 more minutes,
spooning some of the broth over the fish.
Reduce the heat to medium-low and stir in the parsley. Add the remaining butter in small chunks. Put a lid on the skillet and simmer for 3-6
minutes until the halibut is cooked through and flakes apart easily. Serve with a wedge of lemon.
Macronutrient Profile (perserving)