Halibut in Butter Sauce
- 1 pound halibut, about 1-inch thick
- 6 tablespoons butter
- 1 shallot, finely chopped
- ½ cup dry white wine
- ½ cup vegetable or chicken stock
- 1 tablespoon finely chopped parsley
- 1 lemon
Instructions:
After making this dish once you might even be tempted to double the amount of sauce served with the fish, and I  can't blame you.
- Pat halibut dry and lightly season with salt and pepper. Heat 1 tablespoon of butter in a skillet over medium heat and add halibut.
- After about 2 minutes the butter will begin to brown; add another tablespoon of butter and the shallot.
- Add the wine and turn the heat up slightly, simmering rapidly for three minutes. Add chicken stock and continue simmering for 4-5 more minutes, spooning some of the broth over the fish.
- Reduce the heat to medium-low and stir in the parsley. Add the remaining butter in small chunks. Put a lid on the skillet and simmer for 3-6 minutes until the halibut is cooked through and flakes apart easily. Serve with a wedge of lemon.