Lemon-Poached Halibut

• 1 onion, thinly sliced
• 1 Tbsp. olive oil
• 2 c. defatted stock
• 1 head romaine lettuce, cut into 1-inch squares
• 4 lemons, juiced
• pinch of ground white pepper
• 4 halibut fillets (6 oz. each)
• 2 Tbsp. water
• 1 Tbsp. cornstarch
• 1/4 c. snipped chives
• 1 Tbsp. capers

1. In a large, nonstick frying pan over medium heat, saute the onion in the oil until transparent, about 5 minutes.
2. Add stock; bring to a boil.
3. Add lettuce; cook until it starts to wilt, about 2 to 3 minutes.
4. Stir in the lemon juice and pepper.
5. Add the fish and cook until just firm to the touch, about 5 minutes.
6. Carefully drain the excess liquid from the pan into a 2-quart saucepan.
7. Over high heat, cook until reduced by half, about 5 to 7 minutes.

onion, olive oil, stock, romaine lettuce, lemons, ground white pepper, water, cornstarch, chives, capers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=759125 (may not work)