Categories: Fish, Main Dish, Mark Bittman
Ingredients
- 5 tablespoons butter
- 1/4 cup chopped shallot
- 1 1/2 cups red wine
- 2 bay leaves
- 1 cup fish stock (homemade is best) or 1 cup chicken stock (homemade is best)
- 1 1/2 lbs halibut steak, 1 inch (or more)
- salt
- black pepper
- chopped fresh parsley, for garnish
Directions
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Put 3 tablespoons butter in a 10-or 12-inch skillet over medium heat.
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When the butter melts, add the shallot and cook, stirring occasionally, until tender, 2-3 minutes.
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Add the wine and bay leaves; increase heat to high, and cook until the mixture is reduced to about 1/2 cup, about 20 minutes.
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Add the stock and reduce to about 1 cup, about 10 minutes.
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Add the halibut along with some salt and pepper, turn the heat to low, and cover.
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Cook for about 10 minutes or until the halibut is tender (a thin-blade knife will pass through it with little resistance).
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Transfer the halibut to a warm plate and stir in the remaining butter, cooking and stirring until the sauce is smooth.
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Taste and adjust seasoning; pour the sauce over and around the fish, garnish and serve.