Description
Create a gourmet seafood experience with this elegant poached halibut recipe. The recipe will give you tender, flaky fish infused with subtle flavors and cooked perfectly every time.
This classic poached halibut blends aromatics and wine to create a light yet flavorful dish. The gentle cooking technique keeps your halibut moist and tender. The poaching liquid adds subtle flavors that improve the fish’s natural taste.
Ingredients
- 4 (6-ounce) halibut filets.
- 1 quart water.
- 6 tablespoons all-purpose flour.
- 1/2 cup dry white vermouth.
- 1/4 cup lemon juice.
- 1/4 cup orange juice.
- Fine sea salt and white pepper.
- Fresh herbs (thyme, rosemary, or your choice).
- 2 garlic cloves, minced.
- Optional aromatics (lemongrass, ginger, or fennel).
Instructions
- Prepare the Poaching Liquid
- Bring water to a boil in a wide, shallow pot
- Whisk flour with 1/4 cup cold water until smooth
- Stir flour mixture into boiling water
- Add vermouth and citrus juices
- Season with salt and pepper
- Reduce heat to low (around 180°F)
- Season the Fish
- Pat halibut filets dry
- Season generously with salt and white pepper
- Let rest at room temperature briefly
- Poach the Halibut
- Gently lower filets into the poaching liquid
- Keep temperature at a bare simmer
- Cook for 6-8 minutes or until internal temperature reaches 135°F
- Fish should be opaque in center and flake easily
- Finish and Serve
- Remove fish carefully with a slotted spatula
- Let excess liquid drain
- Transfer to serving plates
- Optional: save some poaching liquid as sauce
Notes
Temperature Control: The liquid should stay at a gentle simmer – no bubbles should break the surface
Doneness Test: A metal skewer inserted into the thickest part should feel barely warm against your wrist
Flavor Variations:
– French Style: Add thyme, peppercorns, bay leaves
– Asian Inspired: Use ginger, lemongrass, and garlic
– Mediterranean: Include fennel, herbs, and white wine
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Seafood
- Method: Poaching
- Cuisine: Mediterranean