Poached Halibut with Browned Butter, Shallots and Caper Sauce
This fish with browned butter recipe is a quick, easy and delicious main dish suitable for a family dinner, special occasion or elegant entertaining. You can substitute any firm, white-fleshed fish for the halibut.
- 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 ounces each
- 4 tablespoons butter, preferably unsalted
- 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; cook 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. Cut the remaining lemon half into 4 wedges, add to the plates and serve immediately.