Poached Halibut in Lemon Herb Broth Recipe

White plate with a piece of fish garnished with herbs, served with a lemon wedge and a knife on a patterned tablecloth.

Poached Halibut in Lemon Herb Broth Recipe

Delicate, flavorful, and effortlessly refined, this Poached Halibut in Lemon Herb Broth recipe proves that simple techniques can produce extraordinary results. Gently poached in a fragrant broth infused with fresh herbs, citrus, garlic, and warm spices, the halibut remains exceptionally tender while absorbing bright, layered flavor. Ready in just 30 minutes, it’s an ideal choice for a sophisticated weeknight dinner or an elegant meal for guests, especially when paired with crusty bread and a crisp green salad.

Prep Time

5 min

Cook Time

25 min

Total Time

30 min

Serving Size

1 portion per person

Difficulty

Easy

Ingredients

4 8oz Allen Brothers halibut fillets; thawed*

1 tablespoon olive oil

2 garlic cloves; finely chopped

1 tablespoon black pepper; coarsely ground

1/2 teaspoon coriander seeds; coarsely ground

1/2 teaspoon fennel seeds; coarsely ground

4 sprigs fresh thyme

1 lemon; sliced thin

1 1/2 cups fish stock; (Vegetable or chicken stock will also work)

1 teaspoon kosher salt

Fresh parsley; for garnish

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Wild Caught Halibut Fillet

$129.95

Instructions

1. Bring fillets to room temperature. Heat oil in a large saucepan or Dutch oven over medium-high heat. Add garlic and sauté about 2 minutes. Add the ground pepper, coriander, fennel, thyme sprigs and lemon slices and stir. Pour in the fish stock and season with salt. Bring stock to a boil and then reduce heat to low.

2. Place the halibut fillets in the stock and cover. Cook for 10-15 minutes, or until halibut is cooked through.

3. Transfer the cooked halibut to individual serving bowls. Spoon the hot broth over the fish and top with lemon slices and thyme sprigs. Garnish with fresh parsley and serve.

*See Delivery Storage and Thawing for details.

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