Sautéed Halibut With Potatoes

Ingredients: (Conversion Chart)

• ¾ pound baby red potatoes, sliced
• ¾ cup vegetable broth
• 1½ pounds halibut fillet, cut into 4 pieces
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• ½ cup dry white wine
• 2 teaspoons unsalted butter

Directions:

1. In a small saucepan, add the potatoes and broth and bring to a boil. Reduce heat to medium-low and simmer, covered, until potatoes are just tender when pierced with a knife, about 10 to 12 minutes. Drain and keep warm.
2. Meanwhile, season halibut with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add fillets to skillet, and cook 3 to 4 minutes per side, or until golden brown on the sides and barely opaque in center. Transfer to a plate.
3. Deglaze skillet with wine and bring to a boil. Continue cooking until reduced by half, and remove from heat. Swirl in butter until emulsified.
4. Place potatoes and halibut on plates. Spoon pan sauce over fillets and serve.

Nutrition Info: