4 (8 ounce) halibut steaks
Salt and pepper to taste
1/2 cup all-purpose flour for dusting (optional: you can use canna-flour for even more potent ,see our recipe)
1/4 cup melted canna-butter (see our recipe)
1/4 cup dry white wine
1 lemon, juiced
1/2 cup heavy cream
2 tablespoons finely chopped fresh parsley
4 tablespoons finely chopped fresh basil
2 tablespoons drained capers
1Rinse the halibut steaks and pat dry. Season with salt and pepper, then dust with flour.
2Melt the canna-butter in a large skillet over medium-high heat.
3Cook the halibut steaks in the butter for 4 to 5 minutes, until browned to your liking.
4Remove the halibut steaks from the skillet and keep warm in a separate dish.
5Now lower the heat to medium, and stir the wine into the pan, scraping up anything stuck to the bottom of the pan.
6Mix in your lemon juice, then stir in the cream.
7Go ahead and simmer the sauce for 2 to 3 minutes or until it starts to thicken.
8Now season it nicely with parsley, basil and capers, and stir for another minute.
9You will then serve the halibut with the sauce spooned over it, and you can garnish with additional parsley if desired.