You will need
- 4 6-oz. Pacific halibut filets
- 1/2 cup water
- 1/2 cup white wine
- 1/4 cup lemon juice
- 1 bay leaf
- 1/2 stick unsalted butter
- 3 tbsp. capers
- salt and pepper to taste
- 4 tbsp. chives, chopped
- 2 cups cooked pasta
Combine water, wine, lemon juice, bay leaf and pepper in large sauté pan. Bring to a boil and simmer for 15 minutes. Add fish to pan and simmer until flaky, approximately 5 minutes per inch of thickness measured at the thickest part of the fillet.
When fish is done, remove and set aside. Reduce sauce to 1/2 cup. Remove bay leaf. Whisk butter into sauce, then add capers and season with salt and pepper to taste.
Serve halibut over pasta. Drizzle sauce over the fish and garnish with chopped chives.
Recipe by New England Aquarium chef Tim Ridge