Lemon and Garlic Poached Halibut
Category
Dress Up the Ordinary
Servings
4
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.
Ingredients
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2 tablespoons Fumet de Poisson Gold®
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4 cups water
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1/4 cup dry white wine
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Finely grated zest and juice of 2 lemons
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3 cloves garlic, crushed
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8 stems fresh parsley, plus additional for garnish
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1/2 teaspoon black peppercorns
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4 6-ounce halibut filets, skin removed
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Coarse salt
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Olive oil
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4 lemon wedges
Methods/Steps
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.
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.
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
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