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Categories:Viewed: 43 - Published at: 6 years ago
Ingredients
- 1 onion, thinly sliced
- 1 Tbsp. olive oil
- 2 c. defatted stock
- 1 head romaine lettuce, cut into 1-inch squares
- 4 lemons, juiced
- pinch of ground white pepper
- 4 halibut fillets (6 oz. each)
- 2 Tbsp. water
- 1 Tbsp. cornstarch
- 1/4 c. snipped chives
- 1 Tbsp. capers
Method
- In a large, nonstick frying pan over medium heat, saute the onion in the oil until transparent, about 5 minutes.
- Add stock; bring to a boil.
- Add lettuce; cook until it starts to wilt, about 2 to 3 minutes.
- Stir in the lemon juice and pepper.
- Add the fish and cook until just firm to the touch, about 5 minutes.
- Carefully drain the excess liquid from the pan into a 2-quart saucepan.
- Over high heat, cook until reduced by half, about 5 to 7 minutes.
