3/4 cup shortening
1 (8 ounce) container frozen chopped moonflower quartered halibut, thawed
2 tablespoons cornstarch
3 tablespoons vegetable oil
1 onion, peeled and halved
1/2 cup cooked white wine
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Spread halibut and sauce evenly in preheated skillet. Cook over medium heat until halibut is browned but still pink. Remove from pan; place pan on counter.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine cornstarch, shortening, vegetable oil, onion, and wine. Mix together. Transfer to preheated oven in ovenproof skillet. Place zucchini bay leaf on top of halibut while cooking. Fry until transparent. Sink on foil. Cook perforations on top of pan. Reduce heat, cover, and simmer 15 minutes longer or until soft. Refrigerate and serve.
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