- 3 tablespoons olive oil
- 1 1/2 tablespoons chopped seeded jalapeño pepper
- 1 tablespoon grated lemon rind
- 1 1/2 tablespoons fresh lemon juice
- 4 teaspoons chopped fresh cilantro
- 4 teaspoons chopped fresh parsley
- 1/2 teaspoon salt
- 3 lemon sections, finely chopped
- 6 cups water
- 1 teaspoon salt
- 1/2 teaspoon black peppercorns
- 2 green onions, coarsely chopped
- 1 parsley sprig
- 1 cilantro sprig
- 4 (6-ounce) halibut fillets
1. Combine first 8 ingredients.
2. Combine water and next 5 ingredients (through cilantro sprig) in a large skillet; bring to a low simmer (180° to 190°). Add fish; cook 10 minutes or until desired degree of doneness. Remove fish from pan with a slotted spoon; drain on paper towels. Serve with sauce.
Deborah Madison, Cooking Light, JANUARY 2011
This recipe was such a pleasant little surprise. I’ve never actually poached fish before as I usually opt for grilling, pan searing or broiling so I was weary of dunking my lovely cuts of fish in a bath of boiling water. Delicious! The slightly seasoned water actually allowed the fish to cook while retaining full moisture and added just a hint of the flavors which are so fully enhanced by the sauce. And the sauce! What a nice hint of summer in the midst of sub-zero temperatures. You could distinctly taste the parseley and cilantro and the jalapeño adds the perfect heat. The lemon added the perfect amount of sunshine into my night. This sauce could be an excellent complement to most any fish. In fact, I actually used tilapia instead of halibut because halibut was running at $22.00/lb. at the store and it was just perfect.
The total cook and prep time was less than 20 minutes yet the dish packed in a full and vibrant flavor. I served it with steamed green beans tossed in olive oil with a little salt and pepper and some roasted veggies, but it could go with almost anything. This versatile dish will become a staple dish at my house for sure.