Beer Poached Halibut
1 (12-oz.) bottle pale beer
8 ounces fish stock
1/2 cup diced peeled carrot
1/2 cup chopped celery
2 bay leaves
1 teaspoon whole black peppercorns
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 (6-oz.) halibut steaks
1/2 cup minced peeled red onion
6 tablespoons unsalted butter
In a wide, low saucepan large enough to hold halibut in one layer, combine beer,
fish stock, carrot, celery, bay leaves, peppercorns, salt and pepper. Bring
to a boil over high heat and add halibut. Cover, reduce heat to low, and let
simmer 1 minute. Remove from heat. To make sauce, remove 1 cup of strained poaching
liquid to a small saucepan. Re-cover fish and allow to finish cooking off the
heat for 5 to 10 minutes, depending on the thickness of the steaks. Flesh should
be opaque and flake easily with a fork. Meanwhile, place the saucepan over high
heat and bring to a boil. Reduce heat to medium and cook, uncovered, until reduced
by two thirds and liquid starts to thicken. Add onion. Remove from heat and
whisk in butter. Using a slotted spoon, remove halibut from poaching liquid,
draining well, and arrange on a platter. Serve immediately with sauce on the
side. Serving Size: 4.