Halibut in Creamy Wine Sauce

Halibut is a flatfish belonging to the genus Hippoglossus, from the family Pleuronectidae or right-eye flounders. Halibut is the largest flat fish, weighing an average of 10 to 14 kilograms (24–30 pounds) but like most other bottom sea dwelling fish, catches reaching a gargantuan 300+ kilograms have been reported. Highly regarded in many gourmet recipes, halibut inhabit the salt waters of the North Pacific and the North Atlantic oceans.

Due to their habitat, halibut does not swim and move as much as their pelagic relatives that swim in the middle or near the surface of the ocean. The motility of the fish has a major contribution to the development of the flesh with demersal fish having a much less fat content and resulting light color. Halibut is very healthy and can be included in the weekly diet of healthy meals because it is sustainable, especially the Pacific halibut. Most of the halibuts sold in the market are Pacific, specifically Alaskan fishery.

Trying out wonderful fish recipes showcasing this fish is highly recommended. A great example is this recipe: halibut in creamy wine sauce and halibut with almonds and juniper berries. n this recipe, the halibut is cooked in the slow cooker or crock pot. Because it is a lean fish and contains very little oil, it can dry out pretty fast when cooked improperly or too long. The white wine sauce is added to the dry halibut steaks and provides moisture and flavor while it is cooking, allowing the meat to absorb the flavors well. There is no need to marinade the halibut, as many recipes require, since the flavors from slow cooking the fish will penetrate deep into the flesh and make a really tasty dish. The lemon added at the end also enhances the moisture and flavor. 

Halibut in Creamy Wine Sauce

Ingredients

250gms packages halibut - steaks, thawed 2 tablespoons flour, all-purpose 1 tablespoon white sugar Salt to taste 100gms butter 1/3 cup white wine - dry 2/3 cup milk - or half and half 1 lemon cut into 4

Preparation Instructions

1. Dry the halibut steaks dry and put them in Crock-Pot.

2. In a separate bowl mix the flour, sugar and salt. Set aside.

3. Melt butter in a pan and add the above flour mixture. Keep stirring and when it combines well, add wine and milk and cook over medium heat until thick consistency is reached while stirring constantly.

4. Let it boil for a couple of minutes. Pour this sauce on the dry halibut steaks. Cover and let it cook on High flame for about 20 minutes.

5. Once cooked transfer halibut to serving plate and garnish with chopped lemons.