PAN-POACHED ALASKA HALIBUT PICCATA

• 1/4 cup water
• 1/4 cup white wine
• 2 tsp. Lemon juice
• 1/8 tsp. Chicken granules 2 (4 oz. each) Alaska halibut steaks, thawed if necessary
• 1 tbsp. Butter
• 1 tbsp. Capers
• Black pepper, to taste
• Chopped parsley, for garnish
• Cooked noodles, optional

Bring water, wine and lemon juice to a boil in medium-sized skillet. Stir in chicken granules. Reduce heat to a simmer, and place halibut steaks in the pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork. Remove fish from pan; keep warm. Boil remaining liquid in pan until it reduces to approximately 1/4 cup. Whisk in butter, and stir in capers. Spoon sauce over fish. Season with pepper, and sprinkle with parsley. Serve on a bed of cooked noodles, if desired. Makes 2 servings. Recipe may be easily doubled.

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