Lemon and Herb Poached Halibut Recipe Poaching is a delicious and healthy way to prepare fish while keeping it super tender. In this dish, the halibut is mostly covered, but not submerged, in a fragrant broth of chicken stock, lemon, fresh spring herbs, garlic, and peppercorns, and gently cooked while the broth simmers. The result is a moist, flaky piece of fish with fresh, flavorful undertones, and a beautiful meal in just 20 minutes!

I love serving this with haricot vert (skinny french green beans), steamed asparagus, or sautéed dark leafy greens, like Swiss chard, kale, or spinach.

Serves 2

What You'll Need:

2 6-oz. halibut fillets
1 tablespoon olive oil
1 shallot, minced
3 cups chicken stock
3 lemons, juiced and zested
8 fresh thyme sprigs
8 fresh parsley sprigs
8 fresh basil leaves
3 cloves garlic, smashed
1/2 teaspoon peppercorns
Salt

What to Do:

  1. Heat oil in a medium, straight-sided pan over medium-low heat.
  2. Add the shallot and cook, without letting it brown, until fragrant and translucent, about 3 to 5 minutes.
  3. Stir in the stock, lemon juice and zest, herbs, garlic, and peppercorns. Bring the mixture to a simmer.
  4. While the poaching liquid heats up, season both sides of the halibut fillets with salt.
  5. Reduce heat to low and add the halibut to the pan. Cover and cook 8 to 10 minutes, or until the fish is opaque and flaky, but not dry.
  6. Remove the fish from the pan.
  7. Strain the poaching liquid, discarding the solids.
  8. Serve fish in a shallow bowl on top of your vegetable of choice. (Some nice brown or jasmine rice would work, too!) Top with broth and garnish with fresh herbs.

This recipe and photo were created by contributor Kelli Dunn of The Corner Kitchen. Learn more about Kelli and this recipe by checking out her accompanying post.

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