Lean and and mild, halibut is sure to compliemented well with Bordelaise served over risotto.
2 T. (30 ml) olive oil
1/2 large onion, chopped
2 cloves garlic, chopped
3 roma tomatoes, seeded and diced
5 medium size button mushrooms, sliced
1 C. (236 ml) white wine
1 C. (236 ml) chicken stock
1 T. (15 ml) fresh lemon juice
1 bay leaf
1/4 t. (7 ml) fresh parsley, chopped
salt and pepper to taste
four, 6oz. (177 ml) portions of Halibut
Heat oil in a heavy saucepan, add onions and garlic and sauté until translucent. Add tomatoes and cook for 3 minutes, add wine, stock, lemon juice, clove and bay leaf, simmer until reduced to sauce consistency. Stir in parsley, season and keep warm until fish is cooked.
To cook fish
Place seasoned fish portions on a pan and steam in the Combi oven at 160 F (71 C) for 10 minutes.
Serve poached halibut on risotto, divide sauce between the portions and garnish with grilled zucchini slices.