Poached Halibut

This easy poached halibut is infused with herbs and spices for a delicious aroma and tender texture.

What Is Poaching And Why Do This With Halibut?

Poaching is a way of cooking that involves submerging food in a cooking liquid that often has fresh or dried herbs, wine, and stock. Using aromatic herbs and spices imparts a subtle yet delicious flavor while preserving the flavor of the meat that’s cooked in it. Halibut has a very mild flavor that lends itself to poaching, taking on the flavor of what it’s cooked in. Rosemary is a great herb for using in poaching liquid because it is a potent herb that easily infuses its flavor into the liquid.

All About Our Halibut

Here at Sizzlefish, our halibut is wild caught in the pristine waters of Southeast Alaska, off Baranof Island. Halibut is carefully selected to yield perfectly tender, flaky fillet that is mild in flavor. The fillets are individually packaged in both 4- and 6-ounce portions. Alaskan halibut is naturally lean and loaded with protein. Halibut is a terrific source of immune-system supporting vitamin-D.

Key Flavors In This Recipe

Smashed garlic will also release its herby flavor into the liquid effortlessly. Salt and peppercorns add depth while bringing out the flavors of the other ingredients. A dry, balanced wine like chardonnay or pinot grigio add acidity to the stock. Fish pairs excellent with acids like wine, vinegar or lemon juice. 1/3 cup of lemon juice can be used instead of wine in this recipe.