Stovetop-Poached Halibut with Herbed Lemon Sauce

Serves: 4Hands-on: 15 minutesTotal: 25 minutesDifficulty: Medium

Serves: 4

Ingredients

  • 4 halibut fillets (4 oz. each)
  • 1 lemon
  • ⅓ cup mixture fresh herb sprigs (parsley, thyme, and/or chervil)
  • 1 tsp. fennel seeds
  • 1 bay leaf
  • ½ tsp. freshly ground black pepper

Directions

  • Rinse the fish fillets in cold water and pat dry.
  • Put 2 to 3 inches of water in a pan broad enough to hold the fillets without overlapping them.
  • Cut the lemon in half. Squeeze the juice from 1 half and reserve for later. Thinly slice the remaining half lemon, reserving 2 slices to cut in half for garnish.
  • Add the lemon slices, herbs, fennels seeds, and bay leaf to the water and bring to a boil. Reduce the heat and add the fillets; simmer until the fish is opaque through the thickest part, or for about 8 to 10 minutes for fillets that are 1" thick. Transfer the fish to a plate and cover with foil to keep warm.
  • Strain and discard all but 1 cup of the poaching liquid. Bring the reserved poaching liquid to a boil over high heat until it is reduced by half, about 1 to 2 minutes. Stir in the reserved lemon juice. Arrange the halibut on 4 plates and spoon the lemon herb sauce over the fish. Serve immediately garnished with the black pepper and reserved lemon slices.

Recipe Information

Serves: 4

Ingredients

  • 4 halibut fillets (4 oz. each)
  • 1 lemon
  • ⅓ cup mixture fresh herb sprigs (parsley, thyme, and/or chervil)
  • 1 tsp. fennel seeds
  • 1 bay leaf
  • ½ tsp. freshly ground black pepper

Directions

  • Rinse the fish fillets in cold water and pat dry.
  • Put 2 to 3 inches of water in a pan broad enough to hold the fillets without overlapping them.
  • Cut the lemon in half. Squeeze the juice from 1 half and reserve for later. Thinly slice the remaining half lemon, reserving 2 slices to cut in half for garnish.
  • Add the lemon slices, herbs, fennels seeds, and bay leaf to the water and bring to a boil. Reduce the heat and add the fillets; simmer until the fish is opaque through the thickest part, or for about 8 to 10 minutes for fillets that are 1" thick. Transfer the fish to a plate and cover with foil to keep warm.
  • Strain and discard all but 1 cup of the poaching liquid. Bring the reserved poaching liquid to a boil over high heat until it is reduced by half, about 1 to 2 minutes. Stir in the reserved lemon juice. Arrange the halibut on 4 plates and spoon the lemon herb sauce over the fish. Serve immediately garnished with the black pepper and reserved lemon slices.

Nutrition Information

Nutrition Information
Amount per serving
Calories130
Total Fat2g
Saturated Fat0g
Cholesterol45mg
Sodium70mg
Total Carbohydrate0g
Dietary Fiber0g
Sugars0g
Protein25g