Stovetop-Poached Halibut with Herbed Lemon Sauce
Serves: 4Hands-on: 15 minutesTotal: 25 minutesDifficulty: Medium
- 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
- 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.