Craig Claiborne

Halibut Steak au Beurre Blanc

Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • Salt
  • 1 tablespoon crab boil (available on grocery spice shelf)
  • 1 halibut steak, 1½</

Method

  1. Pour water into a fish cooker to a depth of two inches. There should be enough water to cover the halibut steak when it is added later. Add salt to taste and the crab boil. If crab boil is not available, add one teaspoon dried thyme and one bay leaf to the poaching liquid. Cover and bring to a boil. Simmer for fifteen minutes.

  2. Add the halibut steak to