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Halibut with white wine and shallots
- Makes
4
servings - Difficulty
Easy
- Ready in
20 min
By Jean-Georges Vongerichten and Mark Bittman
Published 2000
Barely seasoned, this subtly delicious dish features a light, delicate sauce made from the juices of the fish mingled with the delicate flavors of shallots, butter, and wine. Serve with bread or white rice, either of which makes a great vehicle for the sauce.
Ingredients
½ tablespoons 1 tablespoon Five
Method
Preheat the oven to . Smear the butter in a shallow baking pan that will hold the fish without crowding. Sprinkle the shallots over the butter.500°F - Season the fish on both sides with salt and cayenne; lay it in the pan. Pour the wine all around and br
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