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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put 3 tablespoons butter in a 10-or 12-inch skillet over medium heat. | 2. When the butter melts, add the shallot and cook, stirring occasionally, until tender, 2-3 minutes. | 3. 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. | 4. Add the stock and reduce to about 1 cup, about 10 minutes. | 5. Add the halibut along with some salt and pepper, turn the heat to low, and cover. | 6. Cook for about 10 minutes or until the halibut is tender (a thin-blade knife will pass through it with little resistance). | 7. Transfer the halibut to a warm plate and stir in the remaining butter, cooking and stirring until the sauce is smooth. | 8. Taste and adjust seasoning; pour the sauce over and around the fish, garnish and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	5	tablespoons		427.5	19.6425	13.3575	36.0
shallot	1/4	cup	chopped	28.8	6.72	1.0	0.04
red wine	1 1/2	1/2		-	-	-	-
bay leaf	2			-	-	-	-
fish stock chicken	1	cup		605.2014	0.0	134.6403	3.4
halibut steak	1 1/2	lb		605.2014	0.0	134.6403	3.4
salt				-	-	-	-
black pepper				-	-	-	-
parsley			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.