Poached Halibut in Lemon Thyme Brothe |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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A different twist on halibut. Ingredients:
3 lemons |
1 1/2 cups chicken broth |
3 garlic cloves |
8 sprigs fresh thyme |
10 peppercorns |
4 (6 ounce) halibut fillets |
1 tablespoon olive oil (for drizzling) |
1/4 teaspoon salt (more or less) |
Directions:
1. Using a vegetable peeler, remove zest from 2 of the lemons and juice the zested lemons. Transfer juice and zest to a straight sided skillet or sauce pan with a tight fitting lid. Add stock, garlic, and 4 sprigs of thyme. Bring to a boil.
2. Salt both sides of the halibut and carefully place into the skillet. Cover the pan and turn off the heat. Let the fish stand in the stock for about 6 to 8 minutes until the fish is opaque white and firm to the touch. Transfer the fish to a heated platter and tent with foil to keep warm.
3. Pour the broth through a cheesecloth lined sieve, discard solids. Return the broth to the skillet and bring to a boil, then turn heat off.
4. Dived the broth between wide bowls and gently place a fillet in each. Cut remaining lemon into wedges. Garnish with a lemon wedge, sprigs of thyme and a drizzle of olive oil.
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