Serves: 4
Total Calories: 541

In a large saucepan, bring to a boil:
1 quart water
1/2 cup onion sliced
1 stalk celery whole
2 sprigs fresh parsley
pinch fennel seeds
1 bay leaf
1 cup dry white wine
dash salt
2 pounds halibut steaks
In a small saucepan, prepare the sauce:
1 tablespoon onion finely chopped
1 teaspoon minced garlic
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons fresh parsley finely chopped
1 tablespoon chopped capers
2 teaspoons flour
1/2 cup chicken broth
2 tablespoons red wine vinegar
salt and pepper to taste

In a large saucepan, bring first set of ingredients to a boil for about 10 minutes. Add the fish and make sure that the liquid covers the fish. If not add more water or wine. Simmer for 10 minutes.
Meanwhile, prepare the sauce. In a small saucepan, heat butter and oil and sauté the onions and garlic until onions are translucent. Add parsley and capers. Add the flour to the broth and then slowly add it to the oil mixture. Stir and bring it to a boil. Add salt and pepper to taste. Carefully remove the fish and place onto a platter. Pour sauce over and garnish with lemon wedges and parsley leaves.
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Nutritional Facts:

Serves: 4
Total Calories: 541
Calories from Fat: 115

More Recipes from the Cook'n Italian Cookbook:
Broiled Shrimp & scallops
Farfalle with Salmon
Poached Halibut with Garlic Butter Sauce
Seafood & Mushrooms
Shrimp Scampi