Poached Halibut is a delicate, tender fish cooked gently in aromatic white wine broth. The mild flavor of halibut absorbs subtle notes of herbs and wine, creating an elegant dish.
Ingredients
- 4 halibut fillets (6 oz / 170g each)
- 2 cups white wine
- 1 cup water
- 1 shallot, sliced
- 2 cloves garlic, smashed
- 1 bay leaf
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley, chopped
Instructions
- Prepare poaching liquid
In a large skillet, combine wine, water, shallot, garlic, bay leaf, and olive oil. Bring to a simmer. - Poach halibut
Add halibut fillets, cover, and simmer 6–8 minutes until opaque and flakes easily. - Serve
Plate fish with poaching liquid and garnish with parsley.
Tips for Poached Halibut
- Maintain gentle simmer; boiling toughens fish.
- Use fresh herbs for aroma.
- Serve immediately for best texture.
Uses for Poached Halibut
Elegant dinner option, ideal for serving with vegetables, risotto, or light sauces.
