I love serving this with haricot vert (skinny french green beans), steamed asparagus, or sautéed dark leafy greens, like Swiss chard, kale, or spinach.
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
What to Do:
- Heat oil in a medium, straight-sided pan over medium-low heat.
- Add the shallot and cook, without letting it brown, until fragrant and translucent, about 3 to 5 minutes.
- Stir in the stock, lemon juice and zest, herbs, garlic, and peppercorns. Bring the mixture to a simmer.
- While the poaching liquid heats up, season both sides of the halibut fillets with salt.
- 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.
- Remove the fish from the pan.
- Strain the poaching liquid, discarding the solids.
- 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.