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
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
In the hot months of summer, cool down with a refreshing and...
Our nonalcoholic drink recipes, or “mocktails,” are festive...
Kick back and enjoy one of our delicious healthy summer punch...
During the busy workweek, these no-cook dinner recipes are...
Quinoa is a superfood that is packed with fiber and protein...
Fresh leeks are a delicious addition to many recipes. These...
Farmers’ markets and gardens are full of fresh and delicious...
Sardines (Pacific, wild-caught) are one of the healthiest...
- Total Time
- 1 hour or less
- Main Ingredient
- Preparation/ Technique
- Type of Dish
- Main dish, fish/seafood
- Ease of Preparation