Poached Halibut
Prep Time: 10 minutes
|
Cook Time: 17 minutes
236 Calories
|
4 Servings
Ingredients
4 portions Sizzlefish Halibut
3 cups chicken stock
1/2 cup dry white wine
1 sprig rosemary
2 cloves garlic, peeled and smashed
1 tsp peppercorns
1/2 tsp salt
Fresh dill for garnish
1 large fennel bulb and fronds, thinly sliced
1/2 cup grapefruit segments
2 tbsp olive oil
1 tbsp lemon juice or rice vinegar
1 tbsp honey
1/4 tsp salt
1/8 tsp cracked pepper
Directions
Step 1
Combine chicken stock, wine, rosemary, garlic, salt and pepper in a sauté pan or deep pan.
Step 2
Bring to a low simmer for 5 minutes. Reduce heat to low. Gently lower halibut into liquid using tongs or a large spoon. Cook 10-12 minutes.
Step 3
While halibut poaches, combine fennel, olive oil, lemon juice, honey, salt and pepper in a large bowl. Stir to combine. Transfer to a serving platter and top with grapefruit segments.
Step 4
Top salad with poached halibut and garnish with fresh dill.
