Halibut in Sherry Sauce

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

Jean-Georges first learned a recipe for white fish in a sweet wine sauce from Louis Outhier, his most important teacher. He’s refined it over the years, and made it drier and simpler. The flavor here will surprise you, especially considering the simplicity of the ingredients. You can substitute chicken stock for the “Jacqueline,” but at the cost of some complexity in the final dish.

You don