Lemon-Poached Halibut

  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)

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