Braised Halibut with Vegetables and Herbs

Source: Stephen Beaumont's Brewpub Cookbook

Beer(s): Pyramid Hefeweizen

The light braising of this recipe produces fish fillets that are truly moist, flavorful and almost creamy in texture.

Ingredients:
3 tsp peeled and finely chopped celery
3 tsp peeled and finely chopped carrot
3 tsp peeled and finely chopped red onion
1/4 tsp minced garlic
2 bay leaves
1 tsp chopped fresh thyme
1/4 tsp black pepper
3 tsp unsalted butter
1 cup Pyramid Hefeweizen
1 cup fish or chicken stock
1/4 tsp curry powder
pinch white sugar
4 halibut fillets or steaks (about 6 oz. each)
2 tbsp chopped fresh Italian parsley

Instructions:
Put all ingredients except the halibut and the parsley into a large shallow saucepan over medium heat and bring to a boil. Let boil for 1 minute. Add the halibut steaks, cover and turn the heat to low. Simmer for about 8 minutes or until halibut is cooked through and feels firm to the touch when pressed.

Remove the fish to a serving platter or plates and pour the remaining broth over the halibut portions. Garnish with the parsley.

Serves 4.