• 4servings

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Halibut fillet or steak

  2. 1" thick - cut 4 serving pieces

  3. 1 Lemon

  4. 2 oz 56g Fresh herb sprigs

  5. Chives and/or chervil)

  6. 1 teaspoon 5ml Salt

  7. 1/4 teaspoon 1 1/3ml Black peppercorns

  8. 1 Bay leaf

Instructions Jump to Ingredients ↑

  1. Seafood Alternatives: snapper, grouper, tilapia Rinse the fish and pat dry. Cut about 1 inch off the end of the lemon and reserve; squeeze the juice from the rest of the lemon. Mince enough of the herb leaves to make about 1/3 cup; reserve the remaining sprigs.

  2. Put 2 to 3 inches of water in a broad, shallow pan. Add the lemon piece, reserved herb sprigs, salt, peppercorns and bay leaf to the water and bring to a boil. Reduce the heat, add the fish pieces and simmer until the fish is opaque through the thickest part (cut to test), 8 to 10 minutes for fish 1 inch thick. Tranfer the fish to a plate and cover with foil to keep warm.

  3. Ladle 1 cup of the poaching liquid into a small saucepan and boil over high heat until reduced by half, 1 to 2 minutes. (Remaining cooking liquids can be frozen for up to 3 months.) Stir in the lemon juice and chopped herbs and taste the sauce for seasoning, adding more salt or pepper to taste.

  4. Arrange the halibut on 4 plates, spoon the lemon herb sauce over and serve immediately.

  5. This recipe yields 4 servings.


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