I mean cooking stuff in simmering water not killing animals illegally for their pelts. Jeez, what kind of person do you think I am? Today was a good day. I had our stinky, dog smelling, rugs steam cleaned, got a bunch of work done, got my oil changed, went for a long run in this beautiful weather, and treated myself to a pedicure. Now, I’m poaching some fresh halibut for dinner. I’ve never poached a fish before, but it was really easy, quick and the end result was delicious!
I am really looking forward to reading, catching some rays, and possibly doing a bit of yard work this weekend. San Diego is so perfect this time of year, and this weekend looks like it won’t disappoint! Have a great weekend everyone!
Poached Halibut with Lemon Herb Sauce Recipe from Cooking Light
- 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.
Sustainable Choice: Halibut is a readily available, sustainable option with mild flavor and firm flesh.