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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