The firm, mild and white flesh of halibut makes it one of the most delectable and versatile fish recipes to cook with. In this recipe, halibut is cooked in the crock pot with a luscious and creamy white wine sauce to make a simple yet delightful gourmet healthy meals. Halibut is a large flat fish but can range in sizes depending on its age and kind. The California halibut is relatively smaller while the Pacific halibut is gigantic and can grow more than 500 pounds. Most of the time, halibut is sold as steaks in markets and groceries.
Halibut is very healthy and can be included in the weekly diet because it is sustainable, especially the Pacific halibut. Most of the halibuts sold in the market are Pacific, specifically Alaskan fishery. California halibut is available in California and usually caught between 4 and 12 pounds. These kinds of halibut are sold as fillet since they are relatively small in size. The taste and texture of both kinds of halibuts are similar. Halibut can be sold fresh or frozen. This kind of fish stores very well as long as it is vacuum-sealed, it can retain its quality for a year.
Ingredients: 250gms packages halibut – steaks, thawed, 2 tablespoons flour, all-purpose, 1 tablespoon white sugar, Salt to taste, 100gms butter, 1/3 cup white wine – dry, 2/3 cup milk – or half and half, 1 lemon cut into 4
Preparation Instructions: 
Dry the halibut steaks dry and put them in Crock-Pot. In a separate bowl mix the flour, sugar and salt. Set aside. Melt butter in a pan and add the above flour mixture. Keep stirring and when it combines well, add wine and milk and cook over medium heat until thick consistency is reached while stirring constantly. Let it boil for a couple of minutes. Pour this sauce on the dry halibut steaks. Cover and let it cook on High flame for about 20 minutes. Once cooked transfer halibut to serving plate and garnish with chopped lemons.
In this recipe, the halibut is cooked in the slow cooker or crock pot. Because it is a lean fish and contains very little oil, it can dry out pretty fast when cooked improperly or too long. The white wine sauce is added to the dry halibut steaks and provides moisture and flavor while it is cooking, allowing the meat to absorb the flavors well. There is no need to marinade the halibut, as many recipes require, since the flavors from slow cooking the fish will penetrate deep into the flesh and make a really tasty dish. The lemon added at the end also enhances the moisture and flavor.
Source: www.gourmandia.com
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