Halibut With Dill Cream Sauce
Four (6−ounce) halibut steaks
Salt and freshly ground black pepper
1/4 Cup Minced shallots or onions
1 Tablespoon Butter
1/2 Cup White wine
1 Cup Fish stock or bottled clam juice
2 Teaspoon Cornstarch
3/4 Cup Light cream
2 Teaspoon Fresh lime juice
1/4 Cup Minced fresh dill
Season the halibut steaks with salt and pepper to taste and set them in a
skillet just large enough to hold them in a single layer. Cover the fish
with water and bring the water to a simmer, over medium heat. Simmer,
partially covered, for 4 to 5 minutes or until the fish turns opaque and is
just cooked through. If the fish is cooked before the sauce is done, keep it
warm, in the water, off the heat.
While the halibut is cooking, in another saucepan saute the shallots in the
butter for a minute or until tender. Add the wine and boil down until 2
tablespoons remain. Add the fish stock and simmer until 3/4 cup remains.
Stir the cornstarch into the cream and stir this into the simmering stock.
Bring the mixture to a boil and simmer over low heat for a minute or until
thickened. Season with Worcestershire sauce to taste, lime juice and dill.
Remove the steaks from the water and pat them dry. Serve with the sauce.