Lemon-Poached Halibut

Name: Lemon-Poached Halibut
Ingredients: 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

11 ingredients

7 steps

Ingredients

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

Directions

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.