Poached Halibut
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 lemons or limes halved, for garnish
Instructions
- 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. (You should have 2 cups grated.)
- 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