Main Courses > Seafood Dishes > Fish > Poached Halibut

Poached Halibut with Lemon-Dill Sauce

A delicate and flavorful poached halibut recipe, perfect for a light yet satisfying main course. This dish features tender halibut fillets gently poached in a fragrant broth and topped with a bright and creamy lemon-dill sauce. A quick and easy meal that's elegant enough for a special occasion but simple enough for a weeknight dinner.

Prep Time
15 minutes
Cook Time
15 minutes
Servings
4
Ingredients
  • 4 6-ounce Halibut fillets
  • 1 cup Dry white wine
  • 2 cups Water
  • 1 Lemon
  • 1 small, finely minced Shallot
  • 2 tablespoons, chopped Fresh dill
  • 1/2 cup Heavy cream
  • 2 tablespoons, unsalted Butter
  • 1 tablespoon Olive oil
  • To taste Salt
  • To taste Black pepper
  • 1 Bay leaf

Preparing the Poaching Liquid

In a large skillet or shallow pot, combine the white wine, water, the juice of half a lemon, the shallot, and bay leaf. Season lightly with salt and pepper. Bring the liquid to a gentle simmer over medium heat.

Poaching the Halibut

Gently place the halibut fillets into the simmering liquid. Ensure the fillets are mostly submerged; add a little more water if needed. Reduce heat to low, cover the skillet, and poach for 8-10 minutes, or until the halibut is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).

Making the Lemon-Dill Sauce

While the halibut is poaching, prepare the sauce. In a small saucepan, melt the butter over medium heat. Whisk in the heavy cream and bring to a simmer. Reduce heat to low and simmer for 2-3 minutes, or until the sauce has thickened slightly. Stir in the chopped fresh dill, the zest of half a lemon, and the juice of the remaining lemon half. Season with salt and pepper to taste.

Serving

Carefully remove the poached halibut fillets from the poaching liquid using a slotted spatula. Place each fillet on a serving plate. Spoon the lemon-dill sauce over the halibut. Garnish with a sprig of fresh dill and a lemon wedge. Serve immediately.

Nutrition Facts Estimated per 100g of product

Calories: 150, Protein: 25g, Fat: 5g, Carbohydrates: 2g. Values are approximate and may vary based on specific ingredients and preparation methods.

Other Considerations for Nutrition

This recipe is naturally low in carbohydrates and a good source of protein and healthy fats. For a lower-fat option, consider using half-and-half or milk instead of heavy cream. Ensure halibut is sourced sustainably.

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FAQ

  • Can I use frozen halibut?

    Yes, you can use frozen halibut. Make sure to thaw it completely before poaching. Pat it dry with paper towels before adding it to the poaching liquid.
  • Can I use a different type of fish?

    Yes, cod, sea bass, or snapper are good substitutes for halibut.
  • How can I tell if the halibut is cooked through?

    The halibut is cooked through when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).
  • What to serve with poached halibut?

    Poached halibut pairs well with steamed asparagus, roasted vegetables, quinoa, or rice.