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Lemon and Garlic Poached Halibut

This fresh, simple, and elegant way to prepare halibut is a winner in any season. The tart lemon and savory garlic beautifully complement the tender white fish filets.


  • 2 tablespoons Fumet de Poisson Gold®
  • 4 cups water
  • 1/4 cup dry white wine
  • Finely grated zest and juice of 2 lemons
  • 3 cloves garlic, crushed
  • 8 stems fresh parsley, plus additional for garnish
  • 1/2 teaspoon black peppercorns
  • 4 6-ounce halibut filets, skin removed
  • Coarse salt
  • Olive oil
  • 4 lemon wedges


  1. Combine the Fumet de Poisson Gold®, water, and wine in a skillet over medium heat.  Whisk until the Fumet de Poisson Gold® dissolves.  Add the lemon zest and juice, garlic, parsley, and peppercorns and bring to a simmer.  Cover the pan and simmer for 5 minutes.
  2. Remove the lid from the pan and gently transfer the halibut filets into the poaching liquid.  Adjust the heat so the liquid is just barely at a simmer and cook for 8-10 minutes, until the filets are opaque in the center.
  3. Serve the halibut sprinkled with a little coarse salt and drizzled with olive oil.  Garnish each filet with a lemon wedge and a sprig of parsley.

Additional Tips

Note: if you like, after the halibut has cooked strain the poaching liquid, reheat it, and serve the filets in shallow bowls with the poaching liquid poured around them.

Wine Pairing:White Burgundy, Chablis, or Sauvignon Blanc

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Classic French Stocks and Sauces