BUTTER-POACHED HALIBUT
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
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 IN WARM HERB VINAIGRETTE
ATLANTIC VS. PACIFIC SEAFOOD COOKOFF
Provided by Food Network
Number Of Ingredients 19
Steps:
- Put the mustard in mixing bowl and slowly whisk in 1 cup of the Vinaigrette. Whisk in the shallot. Put in a small saucepan and set aside. Bring the court bouillon to a boil in a 10-inch pot. Season the halibut with salt and pepper on both sides. Add the halibut to the pot and adjust the heat so the liquid just simmers. Poach until a metal skewer inserted into the center of the halibut meets only a little resistance and the skewer, when left in the fish for 5 seconds, feels barely warm when touched to your lip, about 5 to 6 minutes. The halibut should be rare (thinner steaks will be ready sooner). Take the steaks out ot the liquid as soon as they are done (discard the court bouillon). In a small saute pan with 1 tablespoon butter, saute leeks until tender. Meanwhile, add the herbs to the Vinaigrette and warm over low heat. Pull the skin off the halibut and place in the center of 4 plates. Spoon the Vinaigrette over and around the fish. Serve immediately, with steamed asparagus.
- Whisk together the mustard, salt, pepper, and vinegars. Whisking constantly, very slowly drizzle in the olive oil and then the corn oil. Store, tightly covered, in the refrigerator for up to 1 week.
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
OVEN-POACHED HALIBUT PROVENCAL
This is hands-down one of my most favorite fish dishes to make. Any white fish can be substituted for the halibut. I believe it comes from a Cooking Light cookbook. Everyone who's tasted it loves it!
Provided by C in PA
Categories Halibut
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Place wine and fish in an oiled 13"x9" baking dish.
- Combine tomato through garlic, and spoon over fish.
- Bake 35 minutes.
- Preheat broiler.
- Combine breadcrumbs, parmesan cheese, and olive oil.
- Sprinkle over fish, and broil until toasted.
- Serve.
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