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Poached Halibut with Herbed Vinaigrette
Poached Halibut with Herbed Vinaigrette
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From: EatingWell Magazine, April 1998
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.
- By: Eric Ripert EatingWell Recipe Contributor
Ingredients 4 servings
for serving adjustment
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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 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
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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.
- 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.
- 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.
- 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.
- Make Ahead Tip: Cover and refrigerate the broth (Step 1) for up to 2 days or freeze for up to 4 months.
- Per serving: 234 calories; 10 g fat(1 g sat); 0 g fiber; 3 g carbohydrates; 32 g protein; 28 mcg folate; 84 mg cholesterol; 1 g sugars; 0 g added sugars; 371 IU vitamin A; 6 mg vitamin C; 24 mg calcium; 0 mg iron; 283 mg sodium; 808 mg potassium
- Carbohydrate Servings: 0
- Exchanges: 5 lean meat, 1 fat
