Poached Halibut In Lemon Thyme Broth Recipes

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POACHED HALIBUT IN LEMON-THYME BROTH



Poached Halibut in Lemon-Thyme Broth image

Cookinghalibut in lemon-and-thyme-infused broth imparts a delicatetaste. The poaching liquid is delicious, too, so serve thisdish with a spoon.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 35m

Number Of Ingredients 8

3 lemons
3 1/2 cups homemade or low-sodium store-bought chicken stock
3 garlic cloves
8 sprigs fresh thyme
10 whole black peppercorns
4 halibut fillets (6 ounces each), without skin
Coarse salt
Extra-virgin olive oil, for drizzling

Steps:

  • Using a vegetable peeler, remove zest in strips from 2 lemons. Juice zested lemons. Transfer zest and juice to a 12-inch straight-sided skillet with a tight-fitting lid. Add stock, garlic, 4 sprigs thyme, and the peppercorns to the pan. Bring to a boil.
  • Season each fillet on both sides with salt; carefully add to skillet. Cover skillet, and turn off the heat. Let stand until fish is opaque and firm to the touch, 9 to 12 minutes. Using a slotted spatula, transfer fish to a platter; tent loosely with foil to keep warm.
  • Pour poaching liquid through a cheesecloth-lined sieve into a bowl; discard solids. Return to skillet. Bring to a boil; turn off heat.
  • Divide broth among wide bowls; gently place a fish fillet in each. Cut remaining lemon into wedges. Garnish each serving with a wedge of lemon and a sprig of thyme, and lightly drizzle with oil.

POACHED HALIBUT IN LEMON THYME BROTHE



Poached Halibut in Lemon Thyme Brothe image

Make and share this Poached Halibut in Lemon Thyme Brothe recipe from Food.com.

Provided by GG 38966

Categories     One Dish Meal

Time 22m

Yield 4 serving(s)

Number Of Ingredients 8

3 lemons
1 1/2 cups chicken broth
3 garlic cloves
8 sprigs fresh thyme
10 peppercorns
4 (6 ounce) halibut fillets
1 tablespoon olive oil (for drizzling)
1/4 teaspoon salt (more or less)

Steps:

  • Using a vegetable peeler, remove zest from 2 of the lemons and juice the zested lemons. Transfer juice and zest to a straight sided skillet or sauce pan with a tight fitting lid. Add stock, garlic, and 4 sprigs of thyme. Bring to a boil.
  • Salt both sides of the halibut and carefully place into the skillet. Cover the pan and turn off the heat. Let the fish stand in the stock for about 6 to 8 minutes until the fish is opaque white and firm to the touch. Transfer the fish to a heated platter and tent with foil to keep warm.
  • Pour the broth through a cheesecloth lined sieve, discard solids. Return the broth to the skillet and bring to a boil, then turn heat off.
  • Dived the broth between wide bowls and gently place a fillet in each. Cut remaining lemon into wedges. Garnish with a lemon wedge, sprigs of thyme and a drizzle of olive oil.

Nutrition Facts : Calories 303.8, Fat 9.2, SaturatedFat 1.4, Cholesterol 70.3, Sodium 552.7, Carbohydrate 9.8, Fiber 3.9, Sugar 0.3, Protein 48.7

THAI-STYLE HALIBUT WITH COCONUT-CURRY BROTH



Thai-Style Halibut with Coconut-Curry Broth image

Provided by Ellie Krieger

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 13

2 teaspoons vegetable oil
4 shallots, finely chopped (about 3/4 cup)
2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder (See Cook's Note)
2 cups low-sodium chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
4 (6-ounce) pieces halibut fillet, skin removed
5 cups baby spinach, washed
1/2 cup coarsely chopped fresh cilantro leaves
2 scallions, green part only, thinly sliced
2 tablespoons fresh lime juice
Freshly ground black pepper
2 cups cooked brown rice, for serving

Steps:

  • In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
  • Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
  • Steam or microwave the baby spinach for 2 minutes.
  • Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.

POACHED HALIBUT WITH HERITAGE TOMATOES



Poached halibut with heritage tomatoes image

This fresh, light dish is perfect for a summer afternoon. If you want to add some crunch, toss in a few croutons

Provided by Tom Kerridge

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 11

2 x 170g portions of skinless, boneless halibut fillets
100ml white wine
1 rosemary sprig
1 banana shallot , sliced
300ml chicken stock
500g ripe tomatoes
300g mixed tomatoes , cut into different shapes and sizes
50ml rapeseed oil
2 garlic cloves , thinly sliced
2 spring onions , thinly sliced
50g pre-blanched and podded broad beans (100g pre-podded weight)

Steps:

  • Make the tomato broth the day before. Put the tomatoes and 1/ 2 tbsp flaky salt in a food processor and blitz to a pulp. Pour into a colander lined with a muslin cloth set over a bowl to catch the juices. Fold the cloth over the pulp and put a weight on top to help squeeze out the juices. Put in the fridge overnight to strain. Take the broth out of the fridge 1 hr before serving to bring to room temperature.
  • The next day, toss the mixed tomatoes in a roasting tin with 1/ 2 tbsp flaky salt, the oil and garlic, then spread them out and leave for 1 hr.
  • Next, put the wine, rosemary, shallot, stock and a good pinch of salt in a saucepan. Bring to a simmer, drop in the fish and reduce the heat so the liquid is just bubbling. Gently poach for 8-10 mins, then remove. Freeze the poaching liquor and use as a stock at a later date.
  • Spoon the mixed tomatoes with their oil and garlic, the spring onions and broad beans into two serving bowls. Top with the cooked fish, then pour over the tomato broth.

Nutrition Facts : Calories 516 calories, Fat 33 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 7.8 milligram of sodium

HALIBUT POACHED IN LEMON-FENNEL COURT-BOUILLON



Halibut Poached in Lemon-Fennel Court-Bouillon image

Fennel, lemon, herbs, and white wine create a flavorful broth, often referred to as court-bouillon, for poaching halibut. To maintain a clear cooking liquid, the aromatics are bundled between a halved leek.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 11

1 pound small Yukon gold or red bliss potatoes, peeled
3 3/4 teaspoons coarse salt
10 cups water
1 bottle dry white wine, such as Chablis or Sauvignon Blanc
2 fennel bulbs, trimmed, cut lengthwise into 1/2-inch-thick wedges, fronds reserved
1 lemon, cut into 1/4-inch slices, plus 2 teaspoons fresh lemon juice
3 sprigs fresh flat-leaf parsley
1 bay leaf
1 medium leek, white and pale-green parts only, halved lengthwise and rinsed well
4 halibut fillets, skinned (each about 1 inch thick and 6 to 7 ounces)
2 tablespoons unsalted butter

Steps:

  • Place potatoes in a saucepan, and add enough cold water to cover by about 2 inches. Add 1 teaspoon salt, and bring to a boil. Reduce heat, and simmer briskly until just tender, about 15 minutes. Drain, and return to pan to keep warm.
  • Meanwhile, in a pot wide enough to accommodate halibut fillets in a single layer, combine 10 cups water, the wine, fennel wedges, lemon slices, and remaining 2 3/4 teaspoons salt.
  • Place parsley, bay leaf, and some of the reserved fennel fronds between the leek halves, and tie together with kitchen twine. Add to pot, and bring to a boil. Reduce heat, and simmer briskly until fennel is barely tender, 12 to 15 minutes.
  • Clip a candy thermometer to side of pan. Reduce heat so that liquid is barely simmering (190 degrees to 200 degrees). Add halibut in a single layer. Cook, adjusting heat so that steam rises but only a stray bubble surfaces, until fish begins to flake when gently pressed and an instant-read thermometer inserted into center of fillets registers 140 degrees, about 6 minutes.
  • While fish is cooking, slice potatoes 1/4 inch thick, and divide among 4 shallow dishes. Remove 6 lemon slices from pot, and finely dice the peel. Melt butter in a small saucepan, and stir in lemon juice.
  • As soon as the fish is cooked through, lift each fillet from pot using 2 slotted spatulas, and divide among 4 serving dishes. Add fennel wedges to dishes. Spoon about 1 1/2 teaspoons of the cooking liquid over each fillet; sprinkle with diced lemon peel, and drizzle with lemon sauce. Garnish with remaining fennel fronds, and serve immediately.

POACHED HALIBUT



Poached Halibut image

Rosadene Herold of Likeville, Indiana relies on her microwave to get delicious whitefish on the table in no time.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 16

4 halibut or cod fillets (1-1/2 pounds)
1 teaspoon chicken bouillon granules
1/2 cup water
1 tablespoon lemon juice
1 teaspoon minced fresh parsley
3/4 teaspoon minced chives
1/4 teaspoon salt
4 whole peppercorns
1 bay leaf
1 medium lemon, sliced
THYME WINE SAUCE:
2 tablespoons butter
1 garlic clove, minced
1/4 cup white wine or chicken broth
1 teaspoon lemon juice
1/4 teaspoon each dried thyme and salt

Steps:

  • Place the fillets in a microwave-safe dish; sprinkle with bouillon. In a bowl, combine the next seven ingredients. Pour over fish. Place lemon over fillets. Cover and microwave on high for 3-4 minutes or until fish flakes easily with a fork. Remove fish and keep warm. Strain cooking liquid; reserve 2 tablespoons., For sauce, place butter and garlic in a microwave-safe dish. Microwave, uncovered, on high for 45 seconds. Add the remaining ingredients and reserved cooking liquid. Cook 30 seconds longer or until bubbly. Serve over fish.

Nutrition Facts :

BUTTER-POACHED HALIBUT



Butter-Poached Halibut image

I like to serve my halibut simply poached in butter, with some fresh wedges of lemon, crunchy salt, and a bit of dill for color. Adapted with permission from "Taste & Technique: Recipes to Elevate Your Home Cooking," by Naomi Pomeroy, © 2016. Published by Ten Speed Press, a division of Penguin Random House, Inc.

Provided by Naomi Pomeroy

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

2 pounds unsalted butter
2 teaspoons salt
4 5-oz halibut fillets
Lemon wedges
Crunchy salt
dill

Steps:

  • Clarify the butter: Preheat oven to 350 F. In a 4-quart, oven-safe saucepan, melt butter over medium heat and bring to a simmer, 5-7 minutes. Once white foam (milk solids) begins to form on the top, skim it off with a small ladle or spoon. Reduce heat to medium-low and continue skimming the milk solids until the butter is clear. Pour the clarified butter through a cheesecloth-lined strainer to catch the smaller milk solids. Set aside to cool to 155 F.
  • Poach the fish: Season the fish on all sides with salt, about ¼ teaspoon per fillet. Gently lower the halibut into the clarified butter so all four fillets are submerged. Place the fish in the oven and bake, uncovered, 8 minutes.
  • Assemble the dish: Fish is done when it's firm but not hard to the touch. Use a slotted spoon to remove the fish, drain off the butter, and plate. Serve with lemon wedges, crunchy salt, and dill.

TOMATO-POACHED HALIBUT



Tomato-Poached Halibut image

My halibut with a burst of lemon comes together in one pan and stays super moist. Try it with polenta, angel hair pasta or crusty bread. -Danna Rogers, Westport, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 tablespoon olive oil
2 poblano peppers, finely chopped
1 small onion, finely chopped
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1/4 cup chopped pitted green olives
3 garlic cloves, minced
1/4 teaspoon pepper
1/8 teaspoon salt
4 halibut fillets (4 ounces each)
1/3 cup chopped fresh cilantro
4 lemon wedges
Crusty whole grain bread, optional

Steps:

  • In a large nonstick skillet, heat oil over medium-high heat. Add poblano peppers and onion; cook and stir 4-6 minutes or until tender., Stir in tomatoes, olives, garlic, pepper and salt. Bring to a boil. Adjust heat to maintain a gentle simmer. Add fillets. Cook, covered, 8-10 minutes or until fish just begins to flake easily with a fork. Sprinkle with cilantro. Serve with lemon wedges and, if desired, bread.

Nutrition Facts : Calories 224 calories, Fat 7g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 651mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

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Top Asked Questions

How long to cook poached halibut in lemon-thyme broth?
Poached Halibut in Lemon-Thyme Broth Recipe Summary test prep: 10 mins total: 35 mins Servings: 4 Advertisement Ingredients Ingredient Checklist 3 lemons 3 1/2 cups homemade or low-sodium store-bought chicken stock 3 garlic cloves 8 sprigs fresh thyme 10 whole black peppercorns 4 halibut fillets (6 ounces each), without skin Coarse salt
Why this poached halibut recipe works?
Shallow poaching works really well for a fish like halibut. The wine-lemon poaching broth--flavored with onions, garlic, capers, and fresh herbs--imparts great flavor. It takes a quick 8 to 10 minutes for the fish to cook over low heat, and it turns out so delicate and perfectly flaky.
How to cook halibut fillet with spices?
So delicate and packed with Mediterranean flavors from spices to aromatics and fresh herbs! In a small bowl, mix all the spices, salt and pepper, to make the spice blend. Pat halibut fillet dry, and rub both sides with the spice rub. Set aside at room temperature for a few minutes.
How long does it take to cook fish in poaching broth?
The wine-lemon poaching broth--flavored with onions, garlic, capers, and fresh herbs--imparts great flavor. It takes a quick 8 to 10 minutes for the fish to cook over low heat, and it turns out so delicate and perfectly flaky. Be sure to use a shallow skillet or pan, and select the size carefully.

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