Lemon-Poached Halibut - cooking recipe

Ingredients

1 onion, thinly sliced
1 Tbsp. olive oil
2 c. defatted stock
1 head romaine lettuce, cut into 1-inch squares
4 lemons, juiced
pinch of ground white pepper
4 halibut fillets (6 oz. each)
2 Tbsp. water
1 Tbsp. cornstarch
1/4 c. snipped chives
1 Tbsp. capers

Preparation

In a large, nonstick frying pan over medium heat, saute the onion in the oil until transparent, about 5 minutes.
Add stock; bring to a boil.
Add lettuce; cook until it starts to wilt, about 2 to 3 minutes.
Stir in the lemon juice and pepper.
Add the fish and cook until just firm to the touch, about 5 minutes.
Carefully drain the excess liquid from the pan into a 2-quart saucepan.
Over high heat, cook until reduced by half, about 5 to 7 minutes.