INGREDIENTS

INSTRUCTIONS

Season the halibut steaks with salt and pepper to taste and set them
in a skillet just large enough to hold them in a single layer. Cover
the fish with water and bring the water to a simmer, over medium  heat.
Simmer, partially covered, for 4 to 5 minutes or until the fish  turns
opaque and is just cooked through. If the fish is cooked before  the
sauce is done, keep it warm, in the water, off the heat.  While the
halibut is cooking, in another saucepan saut the shallots  in the
butter for a minute or until tender. Add the wine and boil  down until
2 tablespoons remain. Add the fish stock and simmer until  3/4 cup
remains.  Stir the cornstarch into the cream and stir this into the
simmering  stock. Bring the mixture to a boil and simmer over low heat
for a  minute or until thickened. Season with Worcestershire sauce to
taste,  lime juice and dill.  Remove the steaks from the water and pat
them dry. Serve with the  sauce.  Converted by MC_Buster.  Per serving:
557 Calories (kcal); 46g Total Fat; (84% calories from  fat); 5g
Protein; 13g Carbohydrate; 150mg Cholesterol; 195mg Sodium  Food
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;  9
Fat;  Converted by MM_Buster v2.0n.

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”