Poached halibut is incredible!
I always thought poached fish was boring and tasteless… I was completely wrong. Poaching fish has so many advantages over other methods of cooking. Your kitchen doesn’t smell like fish. Clean up is really easy. Most importantly, it is easy to know when the fish is fully cooked, but not overcooked. And it tastes great.
Not exactly sure of the method of poaching a perfect piece of fish, I enlisted Martha’s help. I recently learned that I love many of the recipes featured on her site, and I decided to give this one a chance too. I made a few adjustments to accommodate my personal preferences, and I love the ending result: perfectly cooked, slightly lemony fish. Yum.
Adapted from Martha Stewart
2 halibut fillets (skinned), about 1/2 lb each
4 cups water
1/4 cup white wine
1/2 tbs kosher salt
dash freshly ground black pepper
1 teaspoon olive oil
Place water and wine in a medium sized pot over medium high heat. Zest and juice the lemons directly into the pot, adding the lemon halves to the water when done. Bring to a boil. Meanwhile salt both sides of your fish and sprinkle the tops with a bit of pepper. When the water has come to a boil add the fish carefully, cover with a tight-fitting lid, and turn off the heat. Let stand for about 10 minutes until the fish is done. It should be firm and just barely opaque. Remove from the water and drizzle with olive oil and a bit more pepper. Serve alongside your favorite salad and enjoy!