Recipe courtesy of Leslie G Pendleton
Recipe courtesy of Leslie G Pendleton
Watch how to make this recipe.
Roasted Halibut with Onion Wine Sauce
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- Total: 20 min
- Cook: 20 min
- Yield: Serves 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 270
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 43 g
- Cholesterol
- 111 mg
- Sodium
- 712 mg
The wine red of the onions against the stark white of the fish makes this dish as satisfying to look at as it is to devour.
- Total: 20 min
- Cook: 20 min
- Yield: Serves 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 270
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 43 g
- Cholesterol
- 111 mg
- Sodium
- 712 mg
Ingredients
Directions
- In a nonstick skillet, cook the onion and garlic in oil, stirring over moderately low heat until onions are pale golden and translucent. Add the wine, water, sugar, salt, and pepper and simmer the sauce for 2 minutes.
- Preheat the oven to 450 degrees F.
- Season the halibut with salt and pepper and arrange it in a single layer in a baking dish. Top with the onion sauce. Roast in the oven for 15 to 20 minutes or until the fish is just cooked through.
Cook’s Note
The sauce can be made 1 day in advance, kept covered and refrigerated.
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