Ginger Garlic Poached Halibut Recipes

POACHED HALIBUT WITH GINGER AND CILANTRO

Steps:

• Put wine, ginger, green onions, tamari, lime slices and juice into a large, deep skillet and simmer over medium heat for 2 to 3 minutes.
• Season halibut with salt and pepper then arrange in skillet.
• Scatter cilantro over the top, cover tightly and gently simmer until halibut is cooked through, about 10 minutes.
• Serve halibut with rice on the side.
• Spoon poaching liquid over the fish if you like.

HALIBUT CHEEKS WITH GINGER-ORANGE SAUCE

Steps:

• Whisk the orange juice, cilantro, ginger, garlic, soy sauce, sesame oil, and red pepper flakes together in a small bowl; set aside.
• Heat the olive oil in a skillet over medium-high heat. Cook the halibut cheeks until golden brown on each side, 2 to 3 minutes per side. Pour the orange juice mixture into the skillet and bring to a boil. Reduce heat to medium and simmer until the halibut flakes easily with a fork and the sauce has thickened slightly. Remove halibut cheeks to a plate and drizzle with orange sauce to serve.

HALIBUT WITH GINGER & GARLIC

Steps:

• Spray a non stick skilled with veggie oil and heat until very hot but not smoking.
• Add the filets ond brown them skin side down for 2 minutes (if skinless only brown for a minute and you may want to turn the heat down) Add onion, green onions, garlic, ginger& pepper flakes, cook 1 minute.
• Reduce heat and flip the fish add wine sugar& broth.
• Cover pan and simmer for apprx 8 minutes or until the fish is done, it will flake if checked with a fork.
• Serve with some of the onions.
• and sauce over the fish.

GINGER-GARLIC POACHED HALIBUT

Steps:

• 1. In a 2 to 14 inch frying pan with a lid over high heat, combine broth, sherry, ginger, garlic and teriyaki sauce. Bring to a boil, then cover, reduce heat and simmer 10 minutes. 2. Rinse fish and pat dry. 3. When broth mixture is ready, add halibut. Cover and simmer gently over medium-low heat until fish is no longer translucent in the thickest part (cut to test), 5 to 7 minutes; gently turn fish over once during poaching. 4. With a slotted spatula, transfer fish to plates and discard broth. Drizzle with a little more teriyaki sauce and sesame oil. Serve immediately.

HALIBUT SIMMERED IN SOY AND SAKE

Steps:

• Combine the sake, mirin, dashi, soy sauce, and sliced ginger in a skillet or saucepan with a lid; it should be just wide enough to hold the fish. Bring to a boil over medium-high heat. Meanwhile, if you are using shredded ginger, soak it in cold water to cover.
• After the liquids have boiled for 1 minute, reduce the heat to medium and gently add the fish, skin side down. Cover and adjust the heat so the mixture simmers steadily. Cook for about 5 minutes, or until the point of a thin-bladed knife meets little resistance when inserted into the thickest part of the fillet.
• Carefully remove the fish from the poaching liquid. Drain the ginger if you're using it and garnish the fish. Pass the sauce separately to spoon over the fish and white rice.

POACHED HALIBUT

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.