Halibut or Other Fish Braised in Red Wine

1. 1

   Put 3 tablespoons of the butter in a 10- or 12-inch skillet over medium heat.

2. 2

   When the butter melts, add the shallot and cook, stirring occasionally, until tender, 2 or 3 minutes.

3. 3

   Add the wine and bay leaves, raise the heat to high, and cook until the mixture is reduced to about 1/2 cup, about 20 minutes.

4. 4

   Add the stock and reduce to about 1 cup, about 10 minutes.

5. 5

   Add the halibut along with some salt and pepper, turn the heat to low, and cover.

6. 6

   Cook for about 10 minutes or until the halibut is tender (a thin-bladed knife will pass through it with little resistance).

7. 7

   Transfer the halibut to a warm plate and stir in the remaining butter, cooking and stirring until the sauce is smooth.

8. 8

   Taste and adjust the seasoning, pour the sauce over and around the fish, garnish, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.