Pan-Poached Alaska Halibut Piccata

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 fillets in the pan...

1/4 cup water

1/4 cup white wine

2 tsp. Lemon juice

1/8 tsp. Chicken granules 2 (4 oz. each) Alaska halibut, 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)