Lemon and Herb Poached Halibut

by Kelli on April 26, 2013

Lemon and Herb Poached Halibut

I have the hardest time walking through the farmers market during spring.  I absolutely enjoy it, don’t get me wrong.  That’s the problem though, I enjoy it a little way too much.  There’s so much green goodness popping up all over the place, and I want to take it alll home!  Crazy, but I having a harder time restraining myself at the farmers market than I do walking through Bloomingdales.

Lemon and Herb Poached Halibut

As the weather gets sunnier and warmer (well, we’re still kinda waiting on the warmer bit) my body craves meals that are lighter, cleaner and more fresh than the heartier meals I was cooking up during winter.  Now, I’m packing my meals with even more fresh veggies & fruits, and tend to eat more seafood, and in particular poached fish.

Poaching is a delicious, healthy and quick way to cook fish, without adding any fats or oils.  I love poached fish for it’s simplicity, delicate texture and clean taste.

Lemon and Herb Poached Halibut

So, here we go – let’s get poaching!  The broth, or poaching liquid, can pretty much take on any taste you like.  In this recipe I use  a mix of chicken stock, lemons, shallot, a couple cloves of garlic, fresh thyme sprigs, a handful of parsley sprigs and a big handful of fresh basil leaves…ohh, and some peppercorns, I always forget the peppercorns.  As the stock simmers it becomes infused with the freshness from the herbs, a little lemony tang and just a tiny hint of garlic and spicy peppercorn.

Lemon and Herb Poached Halibut

As the halibut cooks (mostly covered, but not fully submerged) in the simmering liquid, it too will pick up the flavors from the vibrant mix of spring herbs and lemon infused in the broth.  The result – a moist, flaky piece of fish with fresh, flavorful undertones, and a beautiful meal in 20 minutes!
 Lemon and Herb Poached Halibut
I love serving this with haricot vert, steamed asparagus or sautéed dark leafy greens, like Swiss chard, kale or spinach.
If halibut isn’t your things, substitute other (less expensive) meaty white fish, like cod, monkfish or tilapia.  Just be sure to decrease the cook time for thinner fish, like tilapia.

Head over to Greatist to get my recipe for Lemon and Herb Poached Halibut.


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{ 1 comment… read it below or add one }

Abby April 28, 2013 at 3:15 PM

oh man, I completely agree about farmer’s markets :) What a gorgeous and delicate filet! Now I’ve gotta give poaching a try.


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