Halibut is a firm white fish that deserves the bright flavors of lemon and wine. Serve with seasonal vegetables and pasta. 

For a 5, 6 or 7-quart Crock-Pot slow cooker, you may double all the ingredients. 

2 packages (12 oz. each ) frozen or fresh halibut steaks (or any other firm whitefish) 

1/4 cup butter 

2 Tbs. flour 

1/3 cup dry white wine 

1/3 cup heavy cream 

1/2 tsp. salt 

1/2 tsp. freshly ground black pepper 

1/4 cup fresh lemon juice 

1 tsp. lemon zest, grated 

1 Tbs. fresh sage, minced 

1 Tbs. fresh Italian parsley, minced 

Pat halibut steaks dry and place in the Crock-Pot slow cooker. In a medium saucepan, melt the butter and slowly whisk in the flour to create a roux. When slightly browned, add the wine and cream, constantly whisking over medium heat until the sauce has thickened. Add the salt, pepper, lemon juice, and lemon zest. Pour the sauce over the fish. Cover; cook on High 2 1/2 to 3 hours. Shortly before serving, add the fresh sage and parsley to the sauce and mix until well combined. Makes 6 servings. 

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