Poached Halibut Recipes

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HALIBUT POACHED IN OLIVE OIL



Halibut Poached in Olive Oil image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 8

2 skinned fillets of halibut (1/4 pound/125 g each)
About 1 1/2 cups/375 ml olive oil
Zest of 1 orange
1/2 teaspoon fennel seed
2 fresh thyme sprigs
1 clove garlic
Freshly ground black pepper
Fleur de sel, for garnish

Steps:

  • Heat the oven to 250 degrees F/120 degrees C.
  • Lay the fish fillets in a baking dish just large enough to hold them. Pour over enough oil to cover. Add the orange zest, fennel seed, thyme sprigs, garlic and some pepper. Bake until just tender, about 10 minutes. Remove the fish from the oil. Garnish with the fleur de sel. Serve with a little of the cooking oil dribbled over.

POACHED HALIBUT



Poached Halibut image

Rosadene Herold of Likeville, Indiana relies on her microwave to get delicious whitefish on the table in no time.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 16

4 halibut or cod fillets (1-1/2 pounds)
1 teaspoon chicken bouillon granules
1/2 cup water
1 tablespoon lemon juice
1 teaspoon minced fresh parsley
3/4 teaspoon minced chives
1/4 teaspoon salt
4 whole peppercorns
1 bay leaf
1 medium lemon, sliced
THYME WINE SAUCE:
2 tablespoons butter
1 garlic clove, minced
1/4 cup white wine or chicken broth
1 teaspoon lemon juice
1/4 teaspoon each dried thyme and salt

Steps:

  • Place the fillets in a microwave-safe dish; sprinkle with bouillon. In a bowl, combine the next seven ingredients. Pour over fish. Place lemon over fillets. Cover and microwave on high for 3-4 minutes or until fish flakes easily with a fork. Remove fish and keep warm. Strain cooking liquid; reserve 2 tablespoons., For sauce, place butter and garlic in a microwave-safe dish. Microwave, uncovered, on high for 45 seconds. Add the remaining ingredients and reserved cooking liquid. Cook 30 seconds longer or until bubbly. Serve over fish.

Nutrition Facts :

POACHED HALIBUT IN LEMON-THYME BROTH



Poached Halibut in Lemon-Thyme Broth image

Cookinghalibut in lemon-and-thyme-infused broth imparts a delicatetaste. The poaching liquid is delicious, too, so serve thisdish with a spoon.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 35m

Number Of Ingredients 8

3 lemons
3 1/2 cups homemade or low-sodium store-bought chicken stock
3 garlic cloves
8 sprigs fresh thyme
10 whole black peppercorns
4 halibut fillets (6 ounces each), without skin
Coarse salt
Extra-virgin olive oil, for drizzling

Steps:

  • Using a vegetable peeler, remove zest in strips from 2 lemons. Juice zested lemons. Transfer zest and juice to a 12-inch straight-sided skillet with a tight-fitting lid. Add stock, garlic, 4 sprigs thyme, and the peppercorns to the pan. Bring to a boil.
  • Season each fillet on both sides with salt; carefully add to skillet. Cover skillet, and turn off the heat. Let stand until fish is opaque and firm to the touch, 9 to 12 minutes. Using a slotted spatula, transfer fish to a platter; tent loosely with foil to keep warm.
  • Pour poaching liquid through a cheesecloth-lined sieve into a bowl; discard solids. Return to skillet. Bring to a boil; turn off heat.
  • Divide broth among wide bowls; gently place a fish fillet in each. Cut remaining lemon into wedges. Garnish each serving with a wedge of lemon and a sprig of thyme, and lightly drizzle with oil.

POACHED HALIBUT WITH TOMATO AND BASIL



Poached Halibut with Tomato and Basil image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

4 (6 to 8-ounce) portions halibut fillets
Salt and pepper
1 tablespoon olive oil
1 clove garlic, crushed
1 shallot, sliced
1/2 cup white wine, eyeball it
1 can diced tomatoes, well drained
1/4 lemon
20 leaves fresh basil, torn or rolled and shredded with your knife, chiffonade

Steps:

  • Season fish with salt and pepper. In a large skillet add the oil. Arrange fish in the pan and turn to coat in oil, then add garlic, shallots and wine. Top each fillet of fish with 1/4 of the tomatoes. Place the pan on the stove top and bring the liquid to a boil over medium high heat. Top the pan with a tight fitting lid and reduce heat to moderate. Cook fish 8 to 10 minutes until opaque and flaky, but not dry. Carefully transfer fish topped with tomatoes to dinner plates or serving plate with a thin spatula. Spoon pan juices over the fish. Squeeze the wedge of lemon over the cooked fish and top each fillet with lots of torn or shredded basil. Serve immediately.

BUTTER-POACHED HALIBUT



Butter-Poached Halibut image

I like to serve my halibut simply poached in butter, with some fresh wedges of lemon, crunchy salt, and a bit of dill for color. Adapted with permission from "Taste & Technique: Recipes to Elevate Your Home Cooking," by Naomi Pomeroy, © 2016. Published by Ten Speed Press, a division of Penguin Random House, Inc.

Provided by Naomi Pomeroy

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

2 pounds unsalted butter
2 teaspoons salt
4 5-oz halibut fillets
Lemon wedges
Crunchy salt
dill

Steps:

  • Clarify the butter: Preheat oven to 350 F. In a 4-quart, oven-safe saucepan, melt butter over medium heat and bring to a simmer, 5-7 minutes. Once white foam (milk solids) begins to form on the top, skim it off with a small ladle or spoon. Reduce heat to medium-low and continue skimming the milk solids until the butter is clear. Pour the clarified butter through a cheesecloth-lined strainer to catch the smaller milk solids. Set aside to cool to 155 F.
  • Poach the fish: Season the fish on all sides with salt, about ¼ teaspoon per fillet. Gently lower the halibut into the clarified butter so all four fillets are submerged. Place the fish in the oven and bake, uncovered, 8 minutes.
  • Assemble the dish: Fish is done when it's firm but not hard to the touch. Use a slotted spoon to remove the fish, drain off the butter, and plate. Serve with lemon wedges, crunchy salt, and dill.

POACHED HALIBUT WITH HERITAGE TOMATOES



Poached halibut with heritage tomatoes image

This fresh, light dish is perfect for a summer afternoon. If you want to add some crunch, toss in a few croutons

Provided by Tom Kerridge

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 11

2 x 170g portions of skinless, boneless halibut fillets
100ml white wine
1 rosemary sprig
1 banana shallot , sliced
300ml chicken stock
500g ripe tomatoes
300g mixed tomatoes , cut into different shapes and sizes
50ml rapeseed oil
2 garlic cloves , thinly sliced
2 spring onions , thinly sliced
50g pre-blanched and podded broad beans (100g pre-podded weight)

Steps:

  • Make the tomato broth the day before. Put the tomatoes and 1/ 2 tbsp flaky salt in a food processor and blitz to a pulp. Pour into a colander lined with a muslin cloth set over a bowl to catch the juices. Fold the cloth over the pulp and put a weight on top to help squeeze out the juices. Put in the fridge overnight to strain. Take the broth out of the fridge 1 hr before serving to bring to room temperature.
  • The next day, toss the mixed tomatoes in a roasting tin with 1/ 2 tbsp flaky salt, the oil and garlic, then spread them out and leave for 1 hr.
  • Next, put the wine, rosemary, shallot, stock and a good pinch of salt in a saucepan. Bring to a simmer, drop in the fish and reduce the heat so the liquid is just bubbling. Gently poach for 8-10 mins, then remove. Freeze the poaching liquor and use as a stock at a later date.
  • Spoon the mixed tomatoes with their oil and garlic, the spring onions and broad beans into two serving bowls. Top with the cooked fish, then pour over the tomato broth.

Nutrition Facts : Calories 516 calories, Fat 33 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 7.8 milligram of sodium

RED WINE POACHED HALIBUT WITH BACON & MUSHROOMS



Red wine poached halibut with bacon & mushrooms image

An ultra-indulgent fish dish using fresh halibut, streaky bacon, wild mushrooms and a flavourful sauce made from the simmered-down poaching liquid

Provided by Tom Kerridge

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 11

200ml red wine
100ml fresh chicken stock
3 thyme sprigs
3 black peppercorns
2 x 150g portions halibut
2 rashers streaky bacon
1 tbsp rapeseed oil
1-2 tbsp butter
100g wild mushrooms (or a large king oyster mushroom, cut in half lengthways)
½ lemon , juiced
115g spinach

Steps:

  • Heat oven to 160C/140C fan/gas 3. Put the wine, stock, thyme, peppercorns and a pinch of salt in a deep-sided frying pan and bring to just below the boil. Drop in the halibut, turn down the heat and poach for 8 mins or until flaking apart. While the fish is poaching, fry the bacon in a hot frying pan for 2 mins each side until crispy. Remove from the pan, cover with foil and keep warm in the oven.
  • In the same frying pan, heat the oil and 1 tbsp butter until foaming. Add the mushrooms and cook until you get a lovely golden colour. (If using a king oyster mushroom, turn over to get an even colour on both sides.) Once cooked, add the lemon juice to taste and sprinkle with a little salt.
  • Lift the cooked fish from the pan, lay on a plate, cover with foil and keep warm in the oven. Turn the heat up on the poaching liquid, reduce by two-thirds, then pour through a fine sieve.
  • Wash the spinach in cold water and add to the mushrooms. Season, add more butter if needed, and cook for about 3 mins, stirring until wilted. Divide the spinach and mushrooms between two plates and serve the halibut on top. Spoon over the reduced sauce and top with a rasher of crispy bacon.

Nutrition Facts : Calories 447 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.2 milligram of sodium

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