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Bring water, wine and lemon juice to a boil in medium-sized skillet. Stir in chicken granules. Reduce heat to a simmer, and place halibut steaks in the pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork. Remove fish from pan; keep warm. Boil remaining liquid in pan until it reduces to approximately 1/4 cup. Whisk in butter, and stir in capers. Spoon sauce over fish. Season with pepper, and sprinkle with parsley. Serve on a bed of cooked noodles, if desired. Makes 2 servings. Recipe may be easily doubled.
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If you have any questions about Alaska seafood write to ASMI at:Info@AlaskaSeafood.org