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Poached Halibut in Lemon Herb Broth Recipe

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Prep Time

5 min

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Cook Time

25 min

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Total Time

30 min

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Serving Size

1 portion per person

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Difficulty

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

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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Raw Halibut on plate
Cooked Halibut in Plate

Wild Caught Halibut Fillets

$129.95

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

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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In case you're still hungry, we've got a few more suggestions for you.

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atyourservice@allenbrothers.com

Address

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