Poached Halibut In Lemon Thyme Broth Recipes

POACHED HALIBUT IN LEMON-THYME BROTH

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 IN LEMON THYME BROTHE

Steps:

• Using a vegetable peeler, remove zest from 2 of the lemons and juice the zested lemons. Transfer juice and zest to a straight sided skillet or sauce pan with a tight fitting lid. Add stock, garlic, and 4 sprigs of thyme. Bring to a boil.
• Salt both sides of the halibut and carefully place into the skillet. Cover the pan and turn off the heat. Let the fish stand in the stock for about 6 to 8 minutes until the fish is opaque white and firm to the touch. Transfer the fish to a heated platter and tent with foil to keep warm.
• Pour the broth through a cheesecloth lined sieve, discard solids. Return the broth to the skillet and bring to a boil, then turn heat off.
• Dived the broth between wide bowls and gently place a fillet in each. Cut remaining lemon into wedges. Garnish with a lemon wedge, sprigs of thyme and a drizzle of olive oil.

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.