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Poached Alaskan Halibut with Sweet Garlic, Parsley, and Lemon

Award-winning food blogger Molly Wizenberg, creator of Orangette, adapted this recipe from Lynne Rossetto Kasper, host of NPR's "Splendid Table" show. Molly notes: “…be sure to use an olive oil that, as Rossetto Kasper says, you would want to eat from a spoon. From there, it's hard to go wrong. If you halve this recipe, do not halve the amount of poaching liquid and aromatics. Halve only the amount of fish.”

Editor's Note: Like other green herbs (e.g., cilantro, rosemary, oregano, thyme), parsley sits near the top of the antioxidant-content scale, with much more per ounce than most any fruit or vegetable provides.
Yield: Serves 2
Total Time: 30 min
Prep: 10 min
Cook: 20 min
Additional:
Ingredients
4 cloves garlic, peeled and crushed
8 branches Italian parsley, plus extra for garnish
1 teaspoon sea salt
2 to 4 juicy lemon wedges, for garnish
Organic ground pepper, to taste
Preparation
1.  Place the garlic, Italian parsley and salt in a 12 inch skillet or sauté pan. Add water to a depth of about 2 inches. Bring to a simmer, cover, and let cook for 5 minutes. It should smell very fragrant.
2.  Meanwhile, measure the thickness of the fish fillets. They will cook for 8 to 10 minutes per inch of thickness.
3.  When the poaching liquid is ready, slip the fillets gently into the pan. Cook for 8 to 10 minutes per inch, adjusting the heat so that the liquid just trembles: it should only bubble a little, and very gently. To test the fish for doneness, make a small slit with a paring knife in the thickest part of the fillet: all but the very center of each piece should be opaque.
4.  When each fillet is ready, use a slotted spatula to transfer it to a serving plate.
5.  Garnish the plates with sprigs of Italian parsley and lemon wedges. Serve immediately, allowing each eater to season their fish at the table with olive oil, salt, pepper and freshly squeezed lemon.
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