Oven-braised halibut steaks

This extremely basic technique makes quick work of any fish steak. Halibut, turbot, or any other fish steak with a bone is especially succulent, but swordfish is also delicious when prepared this way. The fish cooks mostly in the oven, so there is no spattering and very little fish odor. And because it is cooked in liquid, the fish remains supremely moist, and you have a great deal of latitude in cooking times, at least compared to fish that is grilled or sautéed.

The basic recipe is halibut braised with wine, from which you can easily progress to halibut with Provençal flavorings to one with a wonderful mustard-nut crust, one strongly flavored with fennet and that redolent classic, fish braised in red wine. All can be completed in less than an hour, and most in far less time than that, which makes these suitable for weeknight cooking, yet elegant enough for dinner parties.