Poached Halibut with Herbed Vinaigrette

From EatingWell: April 1998, The Essential EatingWell Cookbook (2004) — Subscribe Now!

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.

Poached Halibut with Herbed Vinaigrette Recipe

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Poached Halibut with Herbed Vinaigrette

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