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Poached Halibut with Lemon Herb Sauce

Seafood alternatives: snapper, grouper, tilapia

Ingredients:

• 1 pound halibut fillet or steak, 3/4 – 1 inch thick, cut in 4 serving pieces
• 1 lemon
• 2 oz. fresh herb sprigs (parsley, dill, chives and/or chervil)
• 1 tsp. salt
• 1/4 tsp. black peppercorns
• 1 bay leaf

Cooking Instructions:

Rinse the fish and pat dry. Cut about 1 inch off the end of the lemon and reserve; squeeze the juice from the rest of the lemon. Mince enough of the herb leaves to make about 1/3 cup; reserve the remaining sprigs.

Put 2 to 3 inches of water in a broad, shallow pan. Add the lemon piece, reserved herb sprigs, salt, peppercorns and bay leaf to the water and bring to a boil. Reduce the heat, add the fish pieces and simmer until the fish is opaque through the thickest part (cut to test), 8 to 10 minutes for fish 1 inch thick. Transfer the fish to a plate and cover with foil to keep warm.

Ladle 1 cup of the poaching liquid into a small saucepan and boil over high heat until reduced by half, 1 to 2 minutes. (Remaining cooking liquids can be frozen for up to 3 months.) Stir in the lemon juice and chopped herbs and taste the sauce for seasoning, adding more salt or pepper to taste. Arrange the halibut onto 4 plates, spoon the lemon herb sauce over and serve immediately.

Servings Per Recipe: 4

Cal. 132 / Total fat 3g / Sat. .4g / Chol. 36mg / Sdm. 129mg / Carbo. 2g / Prot. 24g / Om-3 .4g