Poaching guarantees moist fish, and here tomatoes, fennel seeds, and white wine provide subtle flavor. If your fish market does not carry halibut fillets, use halibut steaks, cut 1 inch thick. While we like these with Pickled Vegetable Relish because it makes such a crisp counterpoint to the halibut, an herbed or spicy mayonnaise works nicely, too. A grain or green salad as an accompaniment, and there is the menu.
Poaching guarantees moist fish, and here tomatoes, fennel seeds, and white wine provide subtle flavor. If your fish market does not carry halibut fillets, use halibut steaks, cut 1 inch thick. While we like these with Pickled Vegetable Relish because it makes such a crisp counterpoint to the halibut, an herbed or spicy mayonnaise works nicely, too. A grain or green salad as an accompaniment, and there is the menu. Ingredients
1 medium onion
6 large plum tomatoes
2 cups dry white wine
1 teaspoon fennel seeds
1 teaspoon salt
2 ½ pounds halibut fillets, cut into 6-ounce portions
3 lemon or limes, halved, for garnish
Peel, trim, and dice the onion.
Grate the tomatoes, one at a time, on the largest holes of a box grater, discarding the little bit of skin with pulp attached that remains after grating.
Combine the tomatoes, onion, white wine, fennel seeds, and salt in a large skillet. Bring to a boil; then simmer for 20 minutes.
Add the halibut fillets to the simmering liquid and poach them until the fish flakes easily when tested with a fork, 8 to 10 minutes. Transfer with a slotted spoon to a large plate and let cool.
To serve, place the fillets on a serving platter and garnish with lemons or limes. Serve with a relish or sauce of choice. Best served within 1 hour of finishing.
