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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.
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).