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.
Nutrition per serving may change if servings are adjusted.
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
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.
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