Poached Halibut With Thyme-Butter Sauce
serves 2-4
A perfect example of how just a few ingredients can come together for a fabulous result - some thyme, butter, light fish, and you've got your dinner. Atlantic halibut is not currently considered a sustainable fish and most sold on the East Coast is in fact Pacific halibut.
2 (preferably thick) halibut filets
1/2 cup white wine
1 cup low-sodium chicken broth
1 shallot, thinly sliced
1 bay leaf
1 sprig fresh thyme
1/2 teaspoon kosher salt
2 tablespoons unsalted butter
prep: 5 minutes
total: 25 minutes
large saucepan
slotted spoon
1. Season the fish on both sides with salt and pepper. Meanwhile, bring the wine, broth, shallot, bay leaf, thyme and salt to a simmer in a large saucepan over medium heat.
2. Preheat the oven to 250F. Add the halibut to the poaching liquid and return the liquid to a simmer. Simmer until the halibut is barely cooked through, 5-10 minutes. Remove the fish to a plate with a slotted spoon and keep it warm in the oven.
3. Remove the bay leaf and thyme from the cooking liquid. Increase the heat and boil until the liquid reduces to 1/2 cup. Remove the pan from the heat, swirl in the butter, and spoon the sauce over the fish.
2. Preheat the oven to 250F. Add the halibut to the poaching liquid and return the liquid to a simmer. Simmer until the halibut is barely cooked through, 5-10 minutes. Remove the fish to a plate with a slotted spoon and keep it warm in the oven.
3. Remove the bay leaf and thyme from the cooking liquid. Increase the heat and boil until the liquid reduces to 1/2 cup. Remove the pan from the heat, swirl in the butter, and spoon the sauce over the fish.
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