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Poached Halibut with Beet Vinaigrette

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  Carrot 1⁄2 Large, peeled and thinly sliced
  White onion 1⁄2 Medium, peeled and thinly sliced
  Celery branch 1 , thinly sliced
  Shallot 1 Medium, peeled and thinly sliced
  Garlic 2 Clove (10 gm), peeled and thinly sliced
  Thyme sprigs 4
  Bay leaf 1
  Whole black peppercorns 10
  Distilled vinegar/White wine vinegar 1⁄2 Cup (8 tbs)
  Dry white wine/Such as chardonnay 1 Cup (16 tbs)
  Water 7 Cup (112 tbs)
  Kosher salt 3 Tablespoon (Boiled in salt water)
  Halibut fillet 24 Ounce (With Skin, About 1 Inch Thick, 4 Pieces 6 Ounce Each)

Place all ingredients except halibut in a medium saucepan. Bring to a boil, reduce heat and simmer uncovered 20 minutes. Strain solids from poaching liquid and discard.

Bring poaching liquid to a bare simmer. Place fish in liquid, skin side down. Cover pan and poach fish until cooked through, about 8 to 10 minutes.

Remove fish from poaching liquid and remove skin, if desired. Serve fish hot.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Here is a dish for French cuisine lovers! Poached Halibut with Beet Vinaigrette is an appetizer which goes very well with wines. Another good thing about this dish is that it is very simple and easy to make. This tasty dish is also very colourful to look at!

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Nutrition Rank

Nutrition Facts

Serving size

Calories 395 Calories from Fat 71

% Daily Value*

Total Fat 8 g12.1%

Saturated Fat 1.1 g5.6%

Trans Fat 0 g

Cholesterol 108.9 mg36.3%

Sodium 193.1 mg8%

Total Carbohydrates 2 g0.8%

Dietary Fiber 0.49 g1.9%

Sugars 0.5 g

Protein 71 g142.1%

Vitamin A 22.7% Vitamin C 4.5%

Calcium 17.4% Iron 18.5%

*Based on a 2000 Calorie diet

Poached Halibut With Beet Vinaigrette Recipe Video