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Poached Halibut with Herbed Vinaigrette

Alaskan Halibut ranks among the most versatile fish.

Its mild, light flavor and firm yet luscious texture make Halibut perfect for myriad preparations and culinary settings, from the French-inspired recipe countless ethnic cuisines from Morocco to Malaysia.

Gently simmering Halibut in an aromatic herbed broth
known in French cooking as a "court-bouillon"is a wonderful way to impart flavor.

Be careful not to overcook the fish!

Poached Halibut with Herbed Vinaigrette
Adapted from Eating Well magazine, April 1998. Total prep time 50 minutes.

Serves 4


8 cups water
1 cup red-wine vinegar
1 medium onion, halved
1 medium carrot, quartered
1 stalk celery, quartered
3 cloves garlic, unpeeled, halved
1 tablespoon sea salt
1 teaspoon organic coarse-ground black pepper
1 organic bay leaf
1 sprig fresh thyme

Halibut & Vinaigrette

4 (6 oz) wild Alaskan Halibut fillet portions
Sea salt and organic coarse-ground black pepper to taste
2 tablespoons lemon juice
1 tablespoon Dijon mustard
2 teaspoons reduced-fat sour cream
2 tablespoons organic extra virgin olive oil
1 medium shallot, finely chopped
1 tablespoon coarsely chopped fresh Italian parsley
1 tablespoon coarsely chopped fresh tarragon
1 tablespoon chopped fresh chives
2 teaspoons coarsely chopped fresh dill, plus sprigs for garnish

  • Combine all broth ingredients in a large pot. Bring to a boil, reduce heat to low and simmer, uncovered, for 30 minutes. Strain into a large deep skillet, discarding solids.
  • To poach halibut and make vinaigrette
  • Bring broth just to a simmer. Season halibut with salt and pepper on both sides. Add Halibut to broth and poach, uncovered, until just opaque in the center, 5‒10 minutes.

  • Meanwhile, spoon 2 tablespoons of the simmering broth into a small bowl. Add lemon juice, mustard and sour cream. Gradually whisk in oil. Add shallot and season with salt and pepper.

  • Remove Halibut from poaching liquid and divide among 4 warmed plates. Stir parsley, tarragon, chives and chopped dill into the vinaigrette and spoon over the fish. Garnish with dill sprigs. Serve immediately.

Nutrition information per serving: 268 calories; 11 g fat (1 g sat, 5 g mono); 55 mg cholesterol; 4 g carbohydrate; 37 g protein; 0 g fiber; 272 mg sodium; 834 mg potassium (Potassium 42% daily value; Magnesium 37% daily value).

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