Seafood > Halibut > Poached Halibut

Poached Halibut with Tomato-Basil Relish Recipe

Ingredients with Measurements:
- 4 halibut fillets (6 ounces each)
- 2 cups chicken or vegetable broth
- 1 cup dry white wine
- 1 lemon, sliced
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cherry tomatoes, halved
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons olive oil

Special equipment needed:
- Large skillet with lid
- Slotted spoon
- Mixing bowl

Step-by-step instructions:

1. In a large skillet, combine the broth, wine, lemon slices, garlic, salt, and pepper. Bring to a boil over high heat.

2. Reduce the heat to medium-low and add the halibut fillets to the skillet. Cover with the lid and simmer for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.

3. Using a slotted spoon, carefully remove the halibut fillets from the skillet and transfer them to a plate. Cover with foil to keep warm.

4. In a mixing bowl, combine the cherry tomatoes, basil, and olive oil. Season with salt and pepper to taste.

5. To serve, spoon the tomato-basil relish over the poached halibut fillets.


Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-low heat
Serving size:
4 servings

Nutritional information:
Calories: 265
Fat: 11g
Saturated Fat: 2g
Cholesterol: 73mg
Sodium: 1013mg
Carbohydrates: 6g
Fiber: 1g
Sugar: 3g
Protein: 31g

Substitutions for ingredients:
- Halibut fillets can be substituted with any other firm white fish, such as cod or sea bass.
- Cherry tomatoes can be substituted with diced Roma tomatoes.
- Fresh basil can be substituted with dried basil.

Variations:
- Add chopped red onion or minced garlic to the tomato-basil relish for extra flavor.
- Substitute the white wine with dry vermouth or chicken broth.
- Add a pinch of red pepper flakes to the poaching liquid for a spicy kick.

Tips and tricks:
- Make sure the poaching liquid is at a gentle simmer, not a rolling boil, to prevent the fish from falling apart.
- Use a slotted spoon to remove the fish from the poaching liquid to avoid breaking the fillets.
- Serve the poached halibut with a side of steamed vegetables or roasted potatoes for a complete meal.

Storage instructions:
Leftover poached halibut can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place the halibut fillets in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.

Presentation ideas:
Serve the poached halibut on a bed of steamed rice or quinoa for an elegant presentation.

Garnishes:
Garnish with a sprig of fresh basil or a lemon wedge for added flavor and visual appeal.

Pairings:
Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

Suggested side dishes:
Steamed asparagus, roasted potatoes, or a mixed green salad.

Troubleshooting advice:
If the poaching liquid is too salty, dilute it with more broth or water.

Food safety advice:
Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.

Food history:
Poaching fish has been a popular cooking method for centuries, dating back to ancient civilizations.

Flavor profiles:
The poached halibut has a delicate, mild flavor that pairs well with the bright, tangy tomato-basil relish.

Serving suggestions:
Serve the poached halibut with a side of steamed vegetables or roasted potatoes for a complete meal.

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Taste: Fresh, Tangy, Savory, Herby, Light