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20 minute dinner recipes

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Poached Halibut with Herbed Vinaigrette


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



Halibut & Vinaigrette


  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.


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