POACHED HALIBUT WITH BROWNED BUTTER, SHALLOTS AND CAPER SAUCE

SERVES 4

This is quick and very good. You can substitute any firm white fish for the halibut.

INGREDIENTS

2 cups water

1 lemon, halved

1/4 cup dry white wine

1 bay leaf

Salt and pepper to taste

4 halibut fillets, about 1-inch thick and 6-8 ounces each

4 tablespoons butter

2 tablespoons finely chopped shallots

1 tablespoon drained capers

1 tablespoon chopped fresh parsley

Place the water, 1/2 lemon, wine, bay leaf, salt and pepper in a pan large enough to hold the fish. Bring to a boil. Add the fish and reduce to low and gently simmer until the fish is cooked through, about 8 minutes. Meanwhile, heat the butter in a small skillet or saucepan over medium heat until nicely browned, being careful not to let it burn, about 5 minutes. Add the shallots, capers and parsley; sauté about 1 minute. Remove the fish from the liquid and drain on the spatula just to let the excess moisture drip off. Place on individual serving plates and drizzle each with the butter sauce. Garnish with the other lemon half cut into 4 wedges and serve immediately.

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