Top.Mail.Ru

Product Title

€20.00

Select variant

Select size

Description

This is the place where the product description will appear if a product has one.

Menu 0

Poached Halibut

October 14, 2019

Alaskan Halibut Poaching

Poached Halibut Recipe

Poaching fish is quite possibly the easiest way to get the most tender and flavorful fish you can with the least amount of effort. Poaching is simply submerging fish in barely simmering liquid and letting it gently cook while soaking up the flavor of the liquid you cook it in.

As far as poached fish go my personal favorite is poached halibut fish. A long-time staple in the diet of the hardy Alaskan natives. Halibut is a lean fish with mild, sweet tasting white flesh, large flakes and a firm but tender texture that goes perfectly with a variety of different poaching flavors. There are many different poached halibut recipes for you to try. For example, two of the best halibut recipes are butter poached halibut which is a delicious delicacy that melts in your mouth, and poached halibut white wine which offers a fresh and classy taste that is difficult to resist.

[HALIBUT]

One of my recipes for cooking halibut is poached halibut with aromatic herbs. Poaching halibut with the right herbs allows for a taste like no other as the essential oils from the herbs mix with the poaching liquid and are cooked into the fish. That’s what I’ll be showing you how to cook today.

[HALIBUTFILL]

Ingredients

  • 2 tbsp. mirin rice wine (or white wine)
  • 1 cup water or veggie stock
  • 1 shallot, peeled and sliced thin
  • 1 bay leaf
  • 2-3 sprigs of thyme, or 1 tbsp. thyme leaves
  • 2 sprigs of rosemary, or 1 tbsp. minced
  • ½ tsp. whole peppercorns
  • Sea salt
  • 1 lb. halibut, cut into 4 four-ounce pieces
  • 2 tbsp. unsalted grass-fed butter
  • 1 tbsp. lemon juice and zest
  • 1 garlic clove, peeled and sliced thin

Instructions

  1. Put the mirin, water, shallots, bay leaf, thyme, rosemary and peppercorns into an 8-inch frying pan and bring it to a boil.
  2. Season the fish with salt. Be generous!
  3. Place the fish pieces into the pan with the skin side down, and then lower the heat to a simmer and place a lid on top of the pan.
  4. Poach for 4 – 5 minutes depending upon the thickness of the fish.
  5. Remove the fish from the liquid, and then set aside into four separate bowls.
  6. Add butter, lemon juice, and garlic into the pan and cook for one minute.
  7. Spoon the liquid on top of the fish.

Once you’ve finished check to ensure the fish is done by gently sliding a knife through it, then check to ensure that the middle of the fish is not translucent. Once done add your favorite sides and enjoy your meal. This is truly one of the must nutritious and delicious meals you can cook up. Bon appetite!





Also in Video

Dover Sole
Alaska Dover Sole Fillets

March 19, 2020

Sole Meunière is the incomparable yet simple dish that led Julia Child to her everlasting adoration of French Cuisine. It is made with the light and flakey Pacific Dover Sole fish in a simple flour rub and butter pan-fry, topped with a pan dripping and lemon sauce.

View full article →

Pacific Cod
Pacific Cod Fillet

March 15, 2020

Pacific true cod are bottom-dwelling fish found all through the Pacific Ocean and Bering Sea. Sometimes called “gray cod” or “grayfish”, wild Pacific cod are extremely popular for commercial fishing as they are a highly sustainable species. 

View full article →

Alaska Pollock fillet
Roasted Pollock and Cod Recipe

March 14, 2020

The strength of pollock and cod fisheries also makes them an ideal source for commercial fishing, meaning it’s easy for restaurants and home chefs alike to get ahold of these tasty fish.

View full article →