Recipes from the Collection of Mark and Danielle Hughes

Fiona's easy halibut with white wine, shallots and basil

Serves 4

2 tablespoons unsalted butter, softened at room temperature
4 halibut steaks, 6-8 ounces each, about 1-inch thick
1 shallot, very thinly sliced
1 teaspoon kosher salt
1 teaspoon freshly ground white pepper
2 cups dry white wine
6-8 fresh basil leaves, washed and dried well and cut into a fine chiffonade
1 teaspoon coarsely chopped fresh parsley

Spread butter evenly over bottom of a large saute pan. Place halibut steaks on top of butter. Sprinkle shallot slices, salt and pepper over fish. Add wine to pan. Cover and bring to a boil over high heat. Reduce heat to low and cook until fish is done, about 8 minutes.

To test for doneness, gently pull bones away from meat; they will come away easily when fish is cooked thoroughly. Remove bones, if you like. Lift halibut out of pan and keep warm on plates.

Add basil and parsley to pan. Bring juices in pan to a boil and reduce until you have a rich sauce. Season with more salt and pepper if needed. Spoon sauce over fish and serve.

Per serving: 241 calories, 34g protein, 10g fat (4g saturated), 3g carbohydrate, 584mg sodium, 67mg cholesterol, 0g dietary fiber.

''Bistro Cooking at Home,'' by Gordon Hamersley

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