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.
Make Ahead Tip: Cover and refrigerate the broth (Step 1) for up to 2 days or freeze for up to 4 months.
5 lean meat, 1 fat