POACHED HALIBUT IN LEMON-THYME BROTH
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
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
Provided by Rachael Ray : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
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.
TOMATO-POACHED HALIBUT
My halibut with a burst of lemon comes together in one pan and stays super moist. Try it with polenta, angel hair pasta or crusty bread. -Danna Rogers, Westport, Connecticut
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet, heat oil over medium-high heat. Add poblano peppers and onion; cook and stir 4-6 minutes or until tender., Stir in tomatoes, olives, garlic, pepper and salt. Bring to a boil. Adjust heat to maintain a gentle simmer. Add fillets. Cook, covered, 8-10 minutes or until fish just begins to flake easily with a fork. Sprinkle with cilantro. Serve with lemon wedges and, if desired, bread.
Nutrition Facts : Calories 224 calories, Fat 7g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 651mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
POACHED HALIBUT
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
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 :
RED WINE POACHED HALIBUT WITH BACON & MUSHROOMS
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
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
POACHED HALIBUT WITH SAUCE VIERGE
Steps:
- The Garnish 4 ripe tomatoes sliced thinly, about 1/4 - inch 1/2 cup thinly sliced basil Halibut 4 (6-ounce) Halibut filets, sliced lengthwise into thirds, about 3/4- inch thick 2 cups water (more if needed) 2 tablespoons extra virgin olive oil 1 tablespoon freshly squeezed lemon juice Salt and freshly ground white pepper Preparation 1. The make the sauce, place the extra virgin olive oil in a mixing bowl and add the shallot, parsley, tarragon, basil, capers and olives. Stir to combine the ingredients and transfer to a small container. The sauce can be made a couple hours ahead and kept at room temperature. 2. Make the plates just before cooking the fish by fanning the sliced tomatoes in a circle in the center of four plates and season lightly with salt and white pepper. 3. Place a large sauté pan on medium-low heat and add the water, the extra virgin olive oil and lemon juice, lightly season the liquid with salt and white pepper. Season the slices of halibut on both sides with salt and white pepper and place in a single layer in the warmed poaching liquid. The liquid should come about halfway up the fish, adjust if needed with more. Cook the fish for about 2-3 minutes, then flip the slices and cook on the other side until they are just warmed in the center. 4. To plate: place three slices of the poached halibut in the center of each plate, shingled/slightly overlapping. Finish the sauce with the fresh lemon juice and spoon over the fish and plate, garnish each dish with the thinly sliced basil and serve immediately.
More about "poached halibut with sauce vierge recipes"
POACHED HALIBUT IN CAVIAR BEURRE BLANC RECIPE | WINE ...
From winemag.com
Category Food, Food Recipes
- In deep sauté pan, combine fish stock, bay leaves, thyme, coriander and 6 sprigs parsley over medium heat. Bring to boil, then reduce to simmer for 20 minutes. Strain and return liquid to pan.
- Season halibut with salt, pepper and lemon juice. Add to pan and poach until cooked through, 6–7 minutes. Carefully remove halibut with fish spatula.
- To make beurre blanc, chop leaves from 5 sprigs parsley. Combine bare stems in pot with wine.
POACHED HALIBUT WITH LEMON-HERB SAUCE RECIPE | …
From myrecipes.com
4/5 (11)Total Time 22 minsServings 4Calories 217 per serving
- Combine water and next 5 ingredients (through cilantro sprig) in a large skillet; bring to a low simmer (180° to 190°). Add fish; cook 10 minutes or until desired degree of doneness. Remove fish from pan with a slotted spoon; drain on paper towels. Serve with sauce.
- Sustainable Choice: Halibut is a readily available, sustainable option with mild flavor and firm flesh.
MEDITERRANEAN WINE-LEMON POACHED HALIBUT | THE ...
From themediterraneandish.com
4.8/5 (6)Total Time 25 minsCategory EntreeCalories 341 per serving
- Pat halibut fillet dry, and rub both sides with the spice rub. Set aside at room temperature for a few minutes.
- In a large cast iron skillet like this one, add 1 1/2 tbsp extra virgin olive oil to coat the bottom of the skillet. Heat over medium heat until shimmering but not smoking. Add chopped onions, and cook over medium-low heat for 4 minutes, tossing regularly until translucent. Add garlic and cook another 30 seconds.
HALIBUT WITH PEA RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 4Estimated Reading Time 3 minsCategory Main
HALIBUT RECIPE: LEMON AND HERB POACHED HALIBUT
From greatist.com
Author Kelli DunnEstimated Reading Time 1 min
HALIBUT POACHED IN WHITE WINE RECIPE - GREAT BRITISH …
From greatbritishchefs.com
Servings 2Estimated Reading Time 1 minCategory Main
GRILLED HALIBUT WITH SAUCE VIERGE RECIPE - GLENN MONK ...
From foodandwine.com
Servings 4
- Light a grill or preheat a grill pan. In a small skillet, toast the coriander seeds over moderately high heat until fragrant, about 20 seconds. Transfer the coriander seeds to a plate and let cool completely. Grind the coriander seeds to a fine powder in a spice grinder and transfer them to a small bowl. Whisk in the extra-virgin olive oil, lemon juice, basil, cilantro and tomato. Season the sauce with salt and pepper.
- Rub the halibut fillets all over with the pure olive oil. Season the halibut fillets with salt and pepper and grill them over a moderately hot fire until lightly charred and just cooked through, about 4 minutes per side. Transfer the halibut fillets to a serving platter, spoon the sauce on top and serve immediately.
SHALLOW POACHED HALIBUT WITH SAUCE VIERGE - TODAY
From today.com
5/5 (1)Author Eric RipertCuisine American
- 1. The make the sauce, place the extra virgin olive oil in a mixing bowl and add the shallot, parsley, tarragon, basil, capers and olives.
RICK STEIN POACHED SKATE | BBC2 SECRET FRANCE
From thehappyfoodie.co.uk
Cuisine FrenchCategory DinnerServings 2
ONE-DISH POACHED HALIBUT AND VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (4)Calories 314 per serving
POACHED HALIBUT RECIPES
From tfrecipes.com
HALIBUT RECIPES WITH COCONUT MILK - ALL INFORMATION ABOUT ...
From therecipes.info
POACHED HALIBUT WITH SAUCE VIERGE RECIPES
From tfrecipes.com
10 BEST POACHED HALIBUT WHITE WINE RECIPES | YUMMLY
From yummly.com
POACHED HALIBUT IN ALFREDO WHITE WINE SAUCE RECIPE ...
From fishex.com
STERLING WHITE HALIBUT - STERLING HALIBUT POACHED IN MILK!
From sterlingwhitehalibut.com
RECIPE: POACHED HALIBUT WITH SAUCE VIERGE | COOKING, FOOD ...
From pinterest.ca
HALIBUT WITH COCONUT CURRY - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
COOK LIKE A CHEF: POACHED HALIBUT WITH SAUCE VIERGE | FOOD ...
From pinterest.ca
RECIPES - HOLMFIRTH FRESH FISH
From holmfirthfreshfish.co.uk
COOK LIKE A CHEF: POACHED HALIBUT WITH SAUCE VIERGE
From today.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love