Pan-poached Halibut Piccata
Pan-Poached Halibut Piccata
1 cup water*
1 cup white wine
1 T. teaspoons lemon juice
2 (4 oz. each) halibut steaks
1 tablespoon butter
1 tablespoon capers, drained
Black pepper to taste
Chopped parsley, for garnish
Cooked noodles, optional
*May substitute fish or clam broth for all or part of this, and/or add a
half teaspoon of chicken base to the liquid.
Tear off piece of plastic wrap about 20 inches long and lay it horizontally
across work surface. Place 1 of the halibut steaks along the long side and
about 3" from the edge of the wrap, sprinkle the fish with salt and pepper
(or any seasonings you prefer). Fold the edge over the fish and continue
to wrap in the same direction.
Twist one end of plastic wrap several times against the fish. Repeat on
other side, twisting in opposite direction. Bring both ends of wrap over to
center of fish and tie excess in knot. Repeat with the second halibut steak.
Refrigerate until ready to cook.
Bring water, wine and lemon juice to a boil in medium-sized
skillet. Reduce heat and place halibut steaks in the pan. Allow the
liquid to come up to a simmer. 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 the pan; keep warm. Boil remaining
liquid in pan until it reduces to approximately 1/4 cup. Whisk in butter
and stir in capers.
Unwrap fish steaks and place one on each plate. Spoon sauce over
fish. Sprinkle with parsley. Serve on a bed of cooked noodles if desired.
Makes 2 servings.