Easy Poached Halibut
This easy poached halibut is infused with herbs and spices for a delicious aroma and tender texture.
What Is Poaching And Why Do This With Halibut?
Poaching is a way of cooking that involves submerging food in a cooking liquid that often has fresh or dried herbs, wine, and stock. Using aromatic herbs and spices imparts a subtle yet delicious flavor while preserving the flavor of the meat that’s cooked in it. Halibut has a very mild flavor that lends itself to poaching, taking on the flavor of what it’s cooked in. Rosemary is a great herb for using in poaching liquid because it is a potent herb that easily infuses its flavor into the liquid.
All About Our Halibut
Here at Sizzlefish, our halibut is wild caught in the pristine waters of Southeast Alaska, off Baranof Island. Halibut is carefully selected to yield perfectly tender, flaky fillet that is mild in flavor. The fillets are individually packaged in both 4- and 6-ounce portions. Alaskan halibut is naturally lean and loaded with protein. Halibut is a terrific source of immune-system supporting vitamin-D.
Key Flavors In This Recipe
Smashed garlic will also release its herby flavor into the liquid effortlessly. Salt and peppercorns add depth while bringing out the flavors of the other ingredients. A dry, balanced wine like chardonnay or pinot grigio add acidity to the stock. Fish pairs excellent with acids like wine, vinegar or lemon juice. 1/3 cup of lemon juice can be used instead of wine in this recipe.
4 portions Sizzlefish Halibut
3 cups chicken stock
1/2 cup dry white wine
1 sprig rosemary
2 cloves garlic, peeled and smashed
1 tsp peppercorns
1/2 tsp salt
Fresh dill for garnish
1 large fennel bulb and fronds, thinly sliced
1/2 cup grapefruit segments
2 tbsp olive oil
1 tbsp lemon juice or rice vinegar
1 tbsp honey
1/4 tsp salt
1/8 tsp cracked pepper
For Fennel Grapefruit Salad
Combine chicken stock, wine, rosemary, garlic, salt and pepper in a sauté pan or deep pan.
Bring to a low simmer for 5 minutes. Reduce heat to low. Gently lower halibut into liquid using tongs or a large spoon. Cook 10-12 minutes.
While halibut poaches, combine fennel, olive oil, lemon juice, honey, salt and pepper in a large bowl. Stir to combine. Transfer to a serving platter and top with grapefruit segments.
Top salad with poached halibut and garnish with fresh dill.
Other great ingredients to try in poaching recipes include:
Soy sauce or fish sauce
A thick slice of fennel bulb
Shallots or onions
For serving, we paired this poached halibut with a simple, yet elegant sliced fennel and grapefruit salad. The anise flavor and crunchy texture of fennel and sweet, tartness of grapefruit are a terrific complement to halibut.
- Serving Size
- 1 Serving
- per serving
- 12 grams
- 4 grams
- 38 grams
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