Enjoy the healthy elegance of poached Alaska Halibut, infused with white wine, garlic, and herbs, then topped with a buttery herb sauce and fresh lemon. Perfect for a cozy dinner or a special occasion.
Ingredients
- 1 Tbsp Olive Oil
- 1 Tbsp Shallot, minced
- 1 clove of Garlic, minced
- Water, for poaching (about 1 cup)
- 1/2 cup White Wine (Sauvignon Blanc or Chardonnay)
- 1/4 tsp Sea Salt
- 1/8 tsp White Pepper
- 4 Alaska Halibut portions (4-6 ounces each), fresh, thawed or frozen
- 1/2 – 1 tsp dried Italian Seasoning or Herbes de Provence
- 2 Tbsp Butter
- 1 tsp Fresh Lemon Juice
Directions
- Step 1: Prepare the Halibut
- Rinse any ice from frozen Halibut under cold water; set aside.
- Step 2: Cook the Aromatics
- Heat a very large skillet (10-12 inch, depending on size of fillets) over medium heat for 1 minute.
- Add the oil and swirl the pan to coat evenly.
- Add the shallot and garlic and sauté for 30 seconds.
- Remove the pan from the heat.
- Step 3: Steam the Halibut
- Place seafood in pan, skin side down.
- Add water to the pan until it reaches half way up the side of the fillets.
- Add the wine, salt and pepper.
- Return the pan to medium-high heat until it begins to simmer.
- Cover pan tightly and reduce heat to low; liquid should simmer, not boil.
- Cook 4-5 minutes for frozen fish or 2 minutes for fresh/thawed fish.
- Turn off heat and let fish rest in liquid for 5 minutes.
- Remove fish to a plate/platter and keep warm.
- Step 4: Make the Sauce and Serve
- Create a quick reduction sauce with the remaining liquid by returning pan to medium-high heat.
- Reduce liquid by at least 50% about 3-5 minutes.
- Reduce heat to low and add the butter. herbs and lemon juice.
- Whisk until butter melts and sauce thickens, about 1 minute.
- To serve, frizzle fillets
