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Add a photoServings: 4
Ingredients
- 1 lb halibut fillet or possibly steak 1" thick cut 4 serving pcs
- 1 x lemon
- 2 ounce fresh herb sprigs (parsley, dill, chives and/or possibly chervil)
- 1 tsp salt
- 1/4 tsp black peppercorns
- 1 x bay leaf
Directions
- Seafood Alternatives: snapper, grouper, tilapia
- Rinse the fish and pat dry. Cut about 1 inch off the end of the lemon and reserve; squeeze the juice from the rest of the lemon. Mince sufficient of the herb leaves to make about 1/3 c.; reserve the remaining sprigs.
- Put 2 to 3 inches of water in a broad, shallow pan. Add in the lemon piece, reserved herb sprigs, salt, peppercorns and bay leaf to the water and bring to a boil. Reduce the heat, add in the fish pcs and simmer till the fish is opaque through the thickest part (cut to test), 8 to 10 min for fish 1 inch thick. Tranfer the fish to a plate and cover with foil to keep hot.
- Ladle 1 c. of the poaching liquid into a small saucepan and boil over high heat till reduced by half, 1 to 2 min. (Remaining cooking liquids can be frzn for up to 3 months.) Stir in the lemon juice and minced herbs and taste the sauce for seasoning, adding more salt or possibly pepper to taste.
- Arrange the halibut on 4 plates, spoon the lemon herb sauce over and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 4 servings | |
| Calories 130 | |
| Calories from Fat 24 | 18% |
| Total Fat 2.71g | 3% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 643mg | 27% |
| Potassium 528mg | 15% |
| Total Carbs 1.55g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.19g | 0% |
| Protein 23.77g | 38% |
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