Poached Halibut, Creamy Celery Sauce & Tomato Relish Recipe

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Poached Halibut, Creamy Celery Sauce & Tomato Relish
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Ingredients
21
Count
Nutrition
4600
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. Celery Sauce - In a small sauce pan, add the celery and add enough water to cover. Bring to a boil, then reduce to medium heat, cover, and cook until the celery is tender. The celery will be pureed, so you want it tender, but NOT mushy. It should take about 10-12 minutes.
  2. Fish and Broth - As the celery cooks, prepare your fish and the broth. Remove the fish from the refrigerator so it comes to room temperature. For the broth, In a medium size sauce pan (enough to add the 4 fillets and you want the broth to cover the fish), add the lemons, garlic cloves (give them a light smash with the back of your knife or with the palm of your hand), ginger, wine, broth, thyme sprigs, and peppercorns. Bring to a boil and then immediately turn off the heat and cover. The broth will be ready in just a couple of minutes.
  3. Celery Sauce: Drain the celery and reserve just a teaspoon or two of the water. Transfer the celery to a food processor or blender and puree until smooth, you can use a little of the water if necessary. Just let it sit for a few minutes as you make the cream sauce.
  4. In that same pan you cooked the celery in, add the butter and shallots and cook a minute on medium heat. Then add in the flour and cook another minute to get rid of the flour taste. Slowly add in the milk and heavy cream and whisk until well blended and the sauce begins to thicken. Add in the celery, fresh thyme, salt and pepper to taste. The sauce is done. Just reduce to low and set on the back burner.
  5. Fish - Bring your broth back up to medium heat, you don't want it boiling, just a medium simmer. Add the fish, reduce to medium low and cover. Halibut will take about 8 minutes per 1 of fish. The cooking time will depend on the size of your fish fillets.
  6. Tomato Relish - As the fish cooks, make the tomato relish. Add the chopped tomatoes, capers, basil, olive oil, and pepper to a small bowl and mix until well combined.
  7. Serve - This is how I love to serve this dish. A small bed of micro greens or spring greens, then the fish topped with the celery sauce and then the tomato relish. But you can omit the greens if you want. I have also served the sauce on the bottom of the plate with the tomato relish on top and the micro greens on the side. Either way - ENJOY!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4600.14 Kcal (19260 kJ)
Calories from fat 2703.32 Kcal
% Daily Value*
Total Fat 300.37g 462%
Cholesterol 926.81mg 309%
Sodium 6092.76mg 254%
Potassium 7784.84mg 166%
Total Carbs 166.71g 56%
Sugars 52.22g 209%
Dietary Fiber 21.26g 85%
Protein 264.49g 529%
Vitamin C 79mg 132%
Vitamin A 0.3mg 9%
Iron 27.4mg 152%
Calcium 779.7mg 78%
Amount Per 100 g
Calories 128.37 Kcal (537 kJ)
Calories from fat 75.44 Kcal
% Daily Value*
Total Fat 8.38g 462%
Cholesterol 25.86mg 309%
Sodium 170.02mg 254%
Potassium 217.24mg 166%
Total Carbs 4.65g 56%
Sugars 1.46g 209%
Dietary Fiber 0.59g 85%
Protein 7.38g 529%
Vitamin C 2.2mg 132%
Iron 0.8mg 152%
Calcium 21.8mg 78%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 116.2
    Points
  • 118
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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