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Poached Halibut with Herbed Vinaigrette

http://www.eatingwell.com/recipes/poached_halibut_with_herbed_vinaigrette.html

From EatingWell:  April 1998, The Essential EatingWell Cookbook (2004)

Gently simmering mild fish in a simple, fragrant broth—known in French cooking as a court-bouillon—is a wonderful way to impart flavor. Be careful not to overcrowd or overcook the fish, as either will cause it to fall apart.

4 servings | Active Time: 20 minutes | Total Time: 50 minutes

Ingredients

Broth

• 8 cups water
• 1 cup red-wine vinegar
• 1 medium onion, halved
• 1 medium carrot, quartered
• 1 stalk celery, quartered
• 3 cloves garlic, unpeeled, halved
• 1 tablespoon salt
• 1 teaspoon peppercorns
• 1 bay leaf
• 1 sprig fresh thyme

Halibut & Vinaigrette

• 4 6-ounce halibut steaks, 1 inch thick, skinned
• Salt & freshly ground pepper, to taste
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 2 teaspoons reduced-fat sour cream
• 2 tablespoons canola oil
• 1 medium shallot, finely chopped
• 1 tablespoon coarsely chopped fresh Italian parsley
• 1 tablespoon coarsely chopped fresh tarragon
• 1 tablespoon chopped fresh chives
• 2 teaspoons coarsely chopped fresh dill, plus sprigs for garnish

Preparation

1. To prepare broth: Combine all broth ingredients in a large pot. Bring to a boil, reduce heat to low and simmer, uncovered, for 30 minutes. Strain into a large deep skillet, discarding solids.
2. To poach halibut & make vinaigrette: Bring broth just to a simmer. Season halibut with salt and pepper on both sides. Add halibut to broth and poach, uncovered, until opaque in the center, 5 to 10 minutes.
3. Meanwhile, spoon 2 tablespoons of the simmering broth into a small bowl. Add lemon juice, mustard and sour cream. Gradually whisk in oil. Add shallot and season with salt and pepper.
4. Remove halibut from poaching liquid and divide among 4 warmed plates. Stir parsley, tarragon, chives and chopped dill into the vinaigrette and spoon over the fish. Garnish with dill sprigs. Serve immediately.

Nutrition

Per serving : 268 Calories; 11 g Fat; 1 g Sat; 5 g Mono; 55 mg Cholesterol; 3 g Carbohydrates; 36 g Protein; 0 g Fiber; 258 mg Sodium; 834 mg Potassium

Exchanges: 5 lean meat, 1 fat

Tips & Notes

• Make Ahead Tip: Cover and refrigerate the broth (Step 1) for up to 2 days or freeze for up to 4 months.