Halibut Braised in Red Wine

Red wine does go with fish! Here the slight acidity of the wine accents the mild flavor of the halibut. Other tasty fish options include salmon and monkfish.

2 tablespoons butter or margarine
1⁄2 cup finely chopped shallots (3 large)
1 garlic clove, finely chopped
1 carrot, peeled and thinly sliced
2 cups dry red wine
3⁄4 cup chicken broth
1⁄2 teaspoon salt
1⁄4 teaspoon dried thyme
4 skinless, boneless halibut steaks, 1 inch thick (6 ounces each)
2 tablespoons chopped fresh parsley

1. In nonstick 12-inch skillet, melt 1 tablespoon butter over low heat. Add shallots and garlic and cook, stirring occasionally, until shallots are tender, about 4 minutes. Add carrot and cook 4 minutes longer. Add wine and heat to boiling over high heat; boil 2 minutes. Add broth, salt, and thyme. Slip in halibut and reduce heat to low. Cover and cook until fish is just opaque throughout, about 8 minutes. With slotted spatula, transfer fish to platter and keep warm.
2. Increase heat to high and boil wine mixture until it has reduced by half, 7 to 10 minutes. Remove from heat and swirl in remaining 1 tablespoon butter until melted. Strain sauce through fine-mesh sieve. To serve, spoon sauce over fish and sprinkle with parsley. Makes 4 main-dish servings.


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