Poached Halibut with Herbed Vinaigrette
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. Source: EatingWell Magazine, April 1998
Ingredients
Broth
Halibut & Vinaigrette
Directions
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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.
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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.
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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.
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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.
Tips
Make Ahead Tip: Cover and refrigerate the broth (Step 1) for up to 2 days or freeze for up to 4 months.
Nutrition Facts
5 lean meat, 1 fat