Pan Fried Halibut Steak with Light Green Sauce

"Great dish both in taste and presentation. Between the wine and the capers I didn't think the lemon was necessary, so I left it out and simply served the fish with lemon wedges on the side. Confident ..." See moreor experienced cooks needn't bother with measuring ingredients--just cook away and enjoy yourself! Pour in a glug or two of wine, reduce a bit, pour in a couple glugs of cream, then add herbs and capers to suit your taste. Simply beautiful, and simply delicious."

"This is fantastic! My 2 kids and hubby could not stop raving about it-definitely restaurant quality! I will make this again and again! Fairly simple (as long as you have all the ingredients on hand) a..." See morend it makes for a beautiful presentation. I did not add the capers though. I served this dish with french bread (bread is a must for the yummy sauce), and garlic-parmesan green beans. I am not sure if the green bean recipe is from here or not-I got it somewhere online! You snap off both ends of the fresh green beans, blanch them in a pan in enough water to cover, strain & run under cold water, return to the pan and stir fry them in some butter. Then sprinkle them with garlic salt, pepper, and a good amount of parmesan cheese. "

"I don't like it when recipes don't give specific measurements like "one lemon, juiced", The amount of juice one lemon contains can vary greatly. Mine must have been extra juicey because I thought th..." See moreis was way too lemony. My husband raved about it though. The halibut was very good after I scraped most of the sauce off of mine. If I make this again, I will add the lemon juice one tablespoon at a time."