provided by Gallo of Sonoma winery
1 1/2 medium carrots, julienned
1 medium celery stalk, julienned
2 small green onions, julienned
2 (6 oz.) Halibut Steaks, thawed
1/2 cup Sauvignon Blanc
1/2 cup chicken broth, double strength
Freshly ground pepper
1/4 cup cream
Prepare vegetables. Place the Halibut Steaks in the bottom of a deep skillet. Toss the vegetables over the top. Add wine and chicken broth. Season top with pepper. Bring liquid to a boil and simmer, partially covered for 8-10 minutes. Remove steaks and vegetables with a slotted spoon and keep covered to retain heat.
Increase heat to high and reduce liquid to approximately 1/4 cup, about 5 minutes. Turn down heat, add cream and carefully bring
to boil. Pour sauce over steaks and serve. Serves 2.
To cook fish steaks and fillets:
Allow approximately 10 minutes cooking time per inch of thickness, measured at its thickest part.