Entrée: United States – Halibut in White Wine Sauce

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 5 min

Cook 15 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 halibut fillets (about 6 oz (170 g) each)
1 cup (240 ml) dry white wine
1 / 2 cup (120 ml) chicken or fish stock
2 tbsp (30 g) unsalted butter
2 shallots, finely chopped
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) fresh thyme, chopped
Salt and pepper to taste
Fresh thyme sprigs for garnish

Show original ingredient measurements

4 halibut fillets (about 6 oz / 170 g each)
1 cup (240 ml) dry white wine
1 / 2 cup (120 ml) chicken or fish stock
2 tbsp (30 g) unsalted butter
2 shallots, finely chopped
2 tbsp (30 ml) fresh lemon juice
1 tbsp fresh thyme, chopped
Salt and pepper to taste
Fresh thyme sprigs for garnish

Instructions

1. In a large skillet over medium heat, melt the butter and sauté the shallots until translucent, about 2-3 minutes.
2. Add the white wine, chicken or fish stock, lemon juice, and chopped thyme to the skillet. Bring the mixture to a simmer and let it reduce slightly for about 3-4 minutes.
3. Season the halibut fillets with salt and pepper. Gently place them in the skillet and cover. Poach the fish for 7-9 minutes or until the fillets are opaque and flake easily.
4. Remove the fillets delicately to serving plates, spoon the sauce over the top, and garnish with fresh thyme sprigs.

---