Recipe: Fiona's Easy Halibut with White Wine, Shallots and Basil

FIONA'S EASY HALIBUT WITH
WHITE WINE, SHALLOTS AND BASIL

2 tablespoons unsalted butter, softened
4 halibut steaks (6 to 8 ounces each, about 1 inch thick)
1 shallot, very thinly sliced
1 teaspoon kosher salt
1 teaspoon freshly ground white pepper
2 cups dry white wine
6 to 8 fresh basil leaves, washed and dried
1 teaspoon coarsely chopped fresh parsley

Spread the butter evenly over the bottom of a large saute pan. Put the halibut steaks on top of the butter. Sprinkle the shallot slices, salt and white pepper over the fish. Add the white wine to the pan. Cover the pan and bring to a boil over high heat. Lower the heat to low and cook the fish until done, about 8 minutes.

Meanwhile, stack the basil leaves and roll the stack to create a small tube. Slice thinly.

Check the fish. To test for doneness, pull the bones away from the meat; they will come away easily when the fish is cooked. Remove these bones, if you like. Lift the halibut out of the pan and keep it warm on the plates.

Add the basil and parsley to the pan. Bring the juices in the pan to a boil and reduce them until you have a rich sauce. Season with more salt and pepper if needed. Spoon the sauce over the fish.

Servings: 4
Source: Bistro Cooking at Home by Gordon Hamersley and Joanne McAllister Smart