Poached Halibut with Lemon, Shallot & Herbs
Gentle Poaching for Four Smaller Portions
This recipe uses 1 lb of prepared halibut, divided into four 4 oz portions. Serve with rice or potatoes and vegetables. Use a wide pan with a lid so the pieces fit in one layer.
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Choose Your Fillets
Use plain fresh halibut fillet portions or frozen fillets, thawed according to the package directions, including any requirement to open vacuum packaging. Recipe quantities describe the prepared fish, not the retail package.
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The whole-fish product is head-off and gutted and may arrive in large sections; prepare fillets before using this recipe. Steaks and cheeks need instructions suited to their cut.
Ingredients
- 1 lb plain halibut fillet, divided into four portions and checked for bones
- 2 cups water or low-sodium vegetable stock, plus more as needed
- 2 tbsp dry white wine, or additional stock
- 1 shallot, thinly sliced
- 1 garlic clove, thinly sliced
- 1 bay leaf
- 2–3 thyme sprigs and 1 small rosemary sprig
- ½ tsp whole peppercorns
- Salt to taste
- 2 tbsp unsalted butter
- 1 tbsp lemon juice and ½ tsp lemon zest
Method
- Combine water or stock, wine, shallot, garlic, bay leaf, herb sprigs and peppercorns in the pan. Simmer gently for about 5 minutes to flavor the liquid.
- Season the fish lightly and add in a single layer. Add enough hot water or stock to nearly cover the pieces.
- Lower the heat so the liquid moves gently rather than boiling vigorously. Cover and cook, checking the fish after about 5 minutes.
- Continue until the thickest part reaches 145°F. Lift out carefully with a fish spatula and transfer to clean plates.
- In a separate small saucepan, melt butter gently and stir in lemon juice and zest. Spoon over the fish and serve promptly.
Keep the Heat Gentle
A rolling boil can break the portions apart. Check thinner pieces first and remove them as they finish. The cooking time changes if you use larger or thicker portions.
The finishing sauce is made separately. If you wish to use poaching liquid for another dish, treat it as liquid that has contacted raw fish and follow appropriate cooking and storage guidance.
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Serving Ideas
Pair with steamed asparagus, rice or mashed potatoes. For a browned surface instead, use the pan-seared halibut recipe.
Use a food thermometer to check for 145°F in the thickest part of the fish, following FDA seafood guidance. Time estimates vary with thickness and equipment.
More Halibut Recipes and Guides
Halibut collection · Halibut recipe ideas · Storage and thawing · Halibut cooking video
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