Of the fish options out there, Halibut is pretty easy to like. You can poach (like in this recipe), grill or bake halibut and it will keep its firm-flesh and mild in flavor. Plus, it’s a good sustainable choice because it’s readily available. I made this poached halibut on a whim, prompted by a great sale on wild Alaskan halibut (you know, I never pass a good sale, especially on wild fish!) Took one bite and decided, everything is alright with the world!
Why this poached halibut recipe works?
Shallow poaching works really well for a fish like halibut. The wine-lemon poaching broth–flavored with onions, garlic, capers, and fresh herbs–imparts great flavor. It takes a quick 8 to 10 minutes for the fish to cook over low heat, and it turns out so delicate and perfectly flaky.
Tip for this poached halibut recipe
Be sure to use a shallow skillet or pan, and select the size carefully. If there is too much or too little space left around the fish, there may be too much or too little liquid, and the fish could over- or under-cook. And you only need to partially cover the fish, just enough to trap a little steam to cook the top, but not so much that the cooking speed rises. Again, you’re not looking for over-cooked fish here.
What to serve with this poached halibut?
The wine-lemon poaching broth is a highlight for me, so I make every use of it! I serve the halibut in shallow bowls with plain orzo or Lebanese rice and enough of the poaching broth on top. If nothing else, a piece of crusty bread is perfect to sop up the tasty broth. A bowl of fresh fattoush salad could easily start or end the meal for me.
More Recipes to Try:
One-Pan Baked Halibut & Vegetables 4.9 from 7 reviews
1 tsp dried oregano 1 tsp coriander 1/2 tsp ground paprika 1/2 tsp each salt and pepper
For Halibut
2 lb Halibut fillet (I used wild Alaskan Halibut) Private Reserve Extra Virgin Olive Oil 1/2 cup finely chopped red onion 7 to 8 garlic cloves, minced 2 1/2 cup chicken broth 1/2 cup white wine 2 large lemons, zested and juiced 1/2 cup chopped fresh parsley 10 large basil leaves, gathered together and thinly sliced (chiffonade) 1 tbsp capers 3 scallions, both white and green parts, chopped 1/4 cup grated carrots
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