|
Serves 4
4 fresh halibut steaks, about 1/2 pound each
1 large onion, sliced
1 tablespoon minced parsley
1 bay leaf, crumbled
1/4 teaspoon marjoram
1/4 teaspoon ground cloves
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup dry white wine
1 tablespoon vinegar
1 cup water
1 cup cream
1 tablespoon butter or margarine
In the bottom of a shallow, non-metal baking dish, arrange onion slices, parsley, bay leaf, marjoram, cloves, salt and pepper. Place the halibut steaks on top. Add the wine, vinegar and enough water to just cover the fish. Cover and refrigerate 2 to 4 hours, turning fish once.
Add the cream around the steaks, and dot them with butter. Bake 15 to 20 minutes at 425°F or until fish flakes easily when prodded with a fork. Remove steaks to a serving plate and cover with the cooked onion slices. Serve with the remaining cream sauce on the side.
|