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Pan-Poached Alaska Halibut Piccata

1/4 cup water
1/4 cup white wine
2 teaspoons Lemon juice
1/8 teaspoon chicken granules
2 halibut steaks - (4 oz ea) -- thawed if necessary
1 tablespoon butter
1 tablespoon capers
Freshly-ground black pepper -- to taste
Chopped parsley -- for garnish
Cooked noodles -- (optional)

Bring water, wine and lemon juice to a boil in medium-sized skillet. Stir in chicken granules. Reduce heat to a simmer, and place halibut steaks in the pan.

Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork. Remove fish from pan; keep warm.

Boil remaining liquid in pan until it reduces to approximately 1/4 cup. Whisk in butter, and stir in capers. Spoon sauce over fish. Season with pepper, and sprinkle with parsley.

Serve on a bed of cooked noodles, if desired.

This recipe yields 2 servings. Recipe may be easily doubled.

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