Pan Roasted Halibut



Lemon and Herb Poached Halibut RecipePoaching is a delicious and healthy way to prepare fish while keeping it super tender. In this dish, the halibut is mostly covered, but not submerged, in a fragrant broth of chicken stock, lemon, fresh spring herbs, garlic, and peppercorns, and gently cooked while the broth simmers. The result is a moist, flaky piece of fish with fresh, flavorful undertones, and a beautiful meal in just 20 minutes!

I love serving this with haricot vert (skinny french green beans), steamed asparagus, or sautéed dark leafy greens, like Swiss chard, kale, or spinach.

Serves 2

What You'll Need:

2 6-oz. halibut fillets
1 tablespoon olive oil
1 shallot, minced
3 cups chicken stock
3 lemons, juiced and zested
8 fresh thyme sprigs
8 fresh parsley sprigs
8 fresh basil leaves
3 cloves garlic, smashed
1/2 teaspoon peppercorns

What to Do:

  1. Heat oil in a medium, straight-sided pan over medium-low heat.
  2. Add the shallot and cook, without letting it brown, until fragrant and translucent, about 3 to 5 minutes.
  3. Stir in the stock, lemon juice and zest, herbs, garlic, and peppercorns. Bring the mixture to a simmer.
  4. While the poaching liquid heats up, season both sides of the halibut fillets with salt.
  5. Reduce heat to low and add the halibut to the pan. Cover and cook 8 to 10 minutes, or until the fish is opaque and flaky, but not dry.
  6. Remove the fish from the pan.
  7. Strain the poaching liquid, discarding the solids.
  8. Serve fish in a shallow bowl on top of your vegetable of choice. (Some nice brown or jasmine rice would work, too!) Top with broth and garnish with fresh herbs.





Video: Slow Oil-Poached Halibut Over Broccolini

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Date: 06.12.2018, 14:43 / Views: 61475