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.
- 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.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate the broth (Step 1) for up to 2 days or freeze for up to 4 months.
Per serving: 268 calories; 11 g fat (1 g sat, 5 g mono); 55 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 36 g protein; 0 g fiber; 258 mg sodium; 834 mg potassium.
Nutrition Bonus: Potassium (42% daily value), Magnesium (37% dv).
Exchanges: 5 lean meat, 1 fat
More From EatingWell
In the dog days of summer, you don’t have to turn on your stove...Icebox pies are an easy and popular summer dessert, yet they're...Celebrate the season with EatingWell's best recipes from the...
Turkey sausage is a healthy, leaner alternative to...
You won’t waste half a day’s worth—or more—of calories with...
Celebrate summer’s fresh vegetables with our healthy recipes...
Getting your kids to eat healthy on a gluten-free diet can be...Chicken is a great ingredient for building a healthy and...
Gluten-free salads, soups and sides don’t have to be boring....
Healthy and slimming summer dinners shouldn’t be hard to find...
Beat the heat and embrace the flavors of summer with low-...
Our low-calorie pasta salad recipes will be a favorite dish...
Cool down with these healthy, homemade freezer pops. On hot...
If you find yourself short on time this summer, try these...
For a lighter option for dinner tonight, try making a quick...
Whether you’re a vegetarian or just looking to cut back on...
- Total Time
- 1 hour or less
- Main Ingredient
- Preparation/ Technique
- Type of Dish
- Main dish, fish/seafood
- Ease of Preparation
Connect With Us
Poll of the week
- Skillet Gnocchi with Chard & White Beans (189 comments)
- Chilaquiles Casserole (103 comments)
- Hamburger Buddy (100 comments)
- Bev's Chocolate Chip Cookies (87 comments)
- Balsamic & Parmesan Roasted Cauliflower (74 comments)
- Easy Salmon Cakes (73 comments)
- Broccoli-Cheese Chowder (72 comments)
- Mini Mushroom-&-Sausage Quiches (63 comments)
- Sauteed Chicken Breasts with Creamy Chive Sauce (58 comments)
- Beef & Bean Chile Verde (52 comments)